PRESS RELEASE Boiron Frères sas

Transcription

1 PRESS RELEASE Boiron Frères sas The Boiron Frères Company is pleased to issue this press release. We want it to be informative but synthetic to make it easy to read and time-saving. It comes in the form of keywords regrouping together different pieces of information. If you have any questions, do not hesitate to contact us, we will give you all the details and all the additional information you may need. EMBEDED VALUES In the beginnings of the Les vergers Boiron brand, there was a passion for fruit and the transmission of know-how. The Ardèche: this is the French region where David Boiron, a chestnut trader, transmitted his love of fruit and business acumen to his sons. One of them, Georges, founded the Boiron Frères company in 1942 and developed fruit trading between the region and Les Halles in Paris. In the 1970s, his son, Pierre, started a pioneering freezing activity and transformed fruit into puree. Today, the company, which is still family owned and independent, is run by his son, Alain Boiron, in accordance with the original values and know-how. Alain Boiron has defined the roadmap: finding the best fruit in the world, a permanent focus on taste and quality and continued sustainable growth. CONSTANT INNOVATION In the 1970s, Les vergers Boiron became pioneers in deep freezing, an optimal technique to preserve the organoleptic and physico-chemical qualities of fruit. Since then, it has marketed fruit and purees, followed by coulis and concentrates.

2 Through perfectly controlled blending, Les vergers Boiron guarantee the even and consistent quality of their products. This technique, inspired by champagne, builds on the work of an in-house laboratory team that performs a drastic selection of fruit batches; it permanently makes advanced visual, physico-chemical, organoleptic and bacteriological checks. Once the selection is made, the best blending are performed, ensuring consistent quality. At this stage, science also leaves a lot of room for expertise and unique human know-how. Deep freezing and in-house blending guarantee consistent taste, colour and texture throughout the year and from one year to another. WIDE PRODUCT RANGE Fruit and now vegetables are presented by Les vergers Boiron in various forms: purees (with or without added sugar), coulis, concentrated preparation, semi-candied, whole fruits, for sweet and savoury applications, and mixology (cocktails). Here are a few useful definitions to know what we are talking about: Puree: "Product obtained with the edible parts of one or several fruit or vegetables, then sieved or finely chopped, without any notable concentration, with or without added sugar(s) ". Coulis: "Product in the form of a thick preparation, smooth but pourable, obtained from the edible part of blended, refined fruit with just the right amount of added sugar. Concentrated preparations: "Product obtained from the edible part of the blended, refined and purified fruit whose water content has been reduced through evaporation or any other process". Semi-candied: "Preparation obtained by a concentration of juice and candying of fruit at moderate temperature, to keep all the original organoleptic qualities of the fresh produce".

3 Les vergers Boiron now offer an impressive range of nearly 70 flavours. This is to regularly provide new products to professionals who are always eager for new ideas. The main innovation in recent times: vegetables. After the launches of the following purees, Tomato and Red Pepper (2011), Yellow Pepper and Lemon Grass and Ginger specialities (in 2013), Les vergers Boiron present 3 new intensely flavoured purees, resulting from unique know-how and a new industrial equipment that enhances the properties of fresh vegetables further: Green asparagus, Beetroot and Butternut. Les vergers Boiron have innovated again by filing a process patent for the manufacture of semi-candied fruit. The new products, Semi-candied Lemon and Semi-candied Orange provide a more intense yet less sweet fruit flavour, at an intermediate humidity level, therefore softer, having kept all the flavour, colour, texture and vitamin-content of the fresh fruit. Semi-candied fruits obtain the 2016 EUROPAIN Innovation Award The range is like a musical score from which chefs, pastry chefs and bartenders draw their inspiration. It is segmented as follows: Red Fruit Fruit of the orchard Tropical fruit Citrus fruit Vegetables UNDISPUTABLE QUALITY So as not to cheat with fruits and vegetables, it is necessary to be demanding at the outset in order to select the best, ripe fruit, bursting with flavour. With this approach, Les vergers Boiron may offer products without colouring, thickening or preservatives. In addition, the flash-pasteurisation technique (fast and short temperature rise), combined with deep freezing, allows better organoleptic and nutritional preservation of fruits and vegetables. To summarise, everything is: 100% of natural origin, 100% taste, 100% safe, without compromise.

4 AUTHENTICALLY RESPONSIBLE The same requirement applies to teams, production tools and expresses genuine awareness of the environment that generously offers the fruit of the earth. The company thus seeks to apply HACCP standards for food safety, ISO 9001 for quality management and ISO for the continuous improvement of environmental performance. Boiron frères obtains in 2015 the FSSC certification. The responsible policy conducted by Boiron Frères results in a permanent attitude about social, environmental and economic issues that always focuses on the long-term, in line with the values of this family owned and run business. For example: The company has applied the 35-hour working week since 1979, well before it became mandatory. It doubles the legal requirement on staff training. Bringing satisfaction to the people who forge the success of the company is a permanent policy rewarded by a very low staff turnover of 3%. The company facilities are located in a HEQ (high environmental quality) industrial estate (Ecoparc de Rovaltain). The objective of the HEQ approach is to control the impact of the company s activities on the environment (improving energy efficiency, limitation of pollutant emissions, reduction of waste production, installation of solar panels operated by EDF) and create a healthy and human indoor environment. A family business for three generations, Boiron Frères is financially independent. The construction of the new site, inaugurated in 2010, was 50% self-financed.

5 FOCUSED BUSINESS Traditionally, Les vergers Boiron products are mainly used in sweet applications or recipes. Pastry chefs find that the purees are the ideal ingredient to make fabulous mousses, ice cream and other wonders. The bar is another world in which fruit takes pride of place; the bartender and mixologist, skilled in the art of the cocktail, need a wide range of flavours to give free rein to their imagination. Les vergers Boiron are now gaining ground in chefs' kitchens where the quality and the convenience of the brand's products meet chef s needs. The fruit and vegetable purees enrich the taste, colour and aesthetics of their creations with a total control of the food cost. This world of chefs is vast and Les vergers Boiron intend to continue to win it over in the years to come. The brand is dedicated to the culinary professionals. LONG TERM PARTNERS Working with fruit raises acute awareness of the connection between the earth and the plant, fruit and vegetables, and the recipe. This link also unites the producer of fruit and vegetables to those who sublimate them in their recipes, whether in pastries and desserts, savoury recipes or cocktails. The spirit of partnership becomes self-evident and is applied at all levels of the company. As far as earth is concerned, the company works hand in hand with farmers who are pleased to grow their fruit and vegetables to maturity in order to make Les verger Boiron purees as flavoursome as possible. Chef s are given support to make the most of the quality products provided (website in four languages: "my-vb.com", demos and workshops, recipe sheets, etc..). In return, this close relationship helps Les vergers Boiron in meeting the professionals expectations and coming up with relevant and appropriate solutions.

6 Geographical proximity is also very real thanks to a network of efficient and loyal distributors present in 80 countries. They help ensure optimal product availability everywhere and provide a link to permanently respond to customer expectations. Partnership for Les vergers Boiron also means being an active stakeholder in its environment. Les vergers Boiron's partners include Bocuse d'or Winners, Lenôtre, Alambiq, Traiteurs de France LES VERGERS BOIRON IN FIGURES The world's number one in frozen fruit purees for professionals. 120 employees. 15,000 tonnes of products sold every year. Export: 80% of sales, in 80 countries, on several continents. BOIRON FRÈRES SAS BP Valence Cedex 9 Tel my-vb.com Press contact: Catherine Bonnardel Communication Officer / cbonnardel@boironfreres.com