The reason for removing allergens from our products ?

Each year the health authorities notice an increase in allergies and food intolerances in France.  Furthermore, these allergies are more frequent in children than adults because they are more sensitive to allergens found in milk or eggs.

Our virtuous approach towards our products quality started since 2017 with the gradual removal of sugars and nitrite-free salt use.  So as part of this transition towards "free-from" products, we have decided for the removal of all allergens from our products at the time of our 2020 innovations.

Also, health prevention through nutrition is a growing concern among consumers as well as those involved in the agri-food industry, especially in collective catering (school canteens, hospitals, and EPHAD (nursing homes),...).

What are the allergens that could be found in our products and how were they replaced?

Dairy products, egg products, celery, wheat, soy and mustard were used in part of our ranges of ham, lardons, bacon, poultry ans soy (Knacks, merguez and chorizo).  Our Research & Development team has thus revised  the entire recipes to remove the allergens.

The removal of milk proteins and egg whites used in Knacks was replaced by fibres and pea proteins or by modifying the manufacturing process.

On the other hand, lactose had an organoleptic advantage because it provided roundness in the mouth by balancing the salty taste of some products.  For the concerned references, this sugar has been removed.

As for celery, it was present in our vegetable broths, which acted as a preservative when in contact with ferments.  It has been replaced with Swiss chard.

Could also be found in our products traces of gluten, especially in marinades.  It provided a better texture and has been replaced with potato starch.

Finally, mustard has quite simply been removed from our recipes.