André Bazin, the Franc-Comtois owner of the Philippe Wagner brand and branch since a year of the Breton cooperative Eureden (https://www.reussir.fr/lesmarches/le-rapprochement-entre-le-groupe-eureden-et-le-charcutier-andre-bazin-se-concretise), supplies ready meals, salads, sandwiches and other breads, meat pies and all forms of cured-meat products;  and the allergen-free vegetarian merguez in 2023. ‘’We work in partnership with our customers in supporting them to increase  their adding value through differentiation, and we are, moreover, in the recruitment phase,’’ Mathieu Boisson, Director of Product and Raw Material Development at André Bazin explains.

Endorsing the consumer's willingness of eating less and better, André Bazin is marketing fewer top-price PAI.  He provides an example:  "Superior ham is the one we sell the most.’’ Thus, a manufacturer who wants to stabilise its production costs does not necessarily shift toward a lower-quality ingredient.  Further:  "Recipe testing opens doors, like those of naturalness and clean label," he claims.  "Manufacturers take advantage of it to remove odd ingredients. »

André Bazin is in a good position to address this matter, as he sells nitrite-free sausages in chain stores and has removed glutamate from many  charcuterie products.  To withdraw bold print from the ingredients list, André Bazin has excluded all allergens from its production chains for over a year now.

"It was quite a significant job reformulating 250 products," comments Mathieu Boisson.  Lastly, André Bazin can develop the pork sector on themes such as animal welfare, whether Brittany-based with Eureden or Franc-Comtoise.  As for ethics, "we are considering the Agri-Ethique certification.  The manufacturer customer can be involved," mentions Mathieu Boisson.
 

BySylvie Carriat.

Find the article on the Les Marchés magazine website by clicking here.