Do you know the value of PGI smoked sausages?
Agriculture in Franche-Comté has always been closely linked to cattle breeding, mainly for milk production. In the past, many small dairy farms were scattered throughout the region. These farms, in making cheese, also produced whey, an ideal by-product for feeding pigs. Thus, thanks to the development of local cheese factories, the breeding of pigs fed on whey has become anchored in the Franche-Comté tradition.
Our vision of the market: The snacking offer in chained bakeries
Leader in PAI in France, the André Bazin company relies on its experience and expertise to offer its customers customized and quality products adapted to the requirements of manufacturers and catering. To better adapt to the market and to provide you with tailor-made solutions for your projects, we […]
We explain nitrites to you!
In July 2022, ANSES, the French national food safety agency, published a report highlighting the existence of a link between the risk of colon cancer and the consumption of nitrites. At André Bazin, we have been working for more than 5 years to eliminate or limit this additive. What are […]
André Bazin present at the CFIA 2024 show in Rennes
As every year, the André Bazin company will be present at the CFIA 2024 show at the Parc des Expositions in Rennes. Come and discover the food of tomorrow on our stand! We support you in all your projects thanks to our expertise, our commitment and our tailor-made solutions. This year again, the CFIA will be an opportunity to […]
Discover our new range of Hot Dog Sausages!
A testament to the rapid evolution of culinary preferences, the hot dog is much more than just a sandwich. It has become a gastronomic experience in its own right, and at André Bazin, we have taken this to heart. The hot dog, which has quickly become a staple on restaurant menus, especially chain restaurants, is now making its way into the snack offerings of bakeries and […]
Our vision of the market: Pizzas in the fresh section in GMS
Leader in PAI in France, the André Bazin company relies on its experience and expertise to offer its customers customized and quality products adapted to the requirements of manufacturers. To better adapt to the market and to provide you with tailor-made solutions for your projects, we offer you analyses […]
Our commitment to No Added Sugars
The use of sugars is common in the food industry. In the field of charcuterie and cured meats, its use is governed by the Code of Practices which authorizes in particular the use of the following sugars: dextrose, lactose, sucrose, glucose. The incorporation of sugars in charcuterie The authorized quantity varies according to the category of the product (ham, […]
Philippe Wagner, the race in the lead!
Philippe Wagner Cycling has achieved, for its second year of existence, the feat of finishing 4th in the National 1 French Cup! Thanks, among other things, to Gwen Leclainche's victory in the Grand Prix de la ville d'Aix on February 18, our young team has taken on the role of leader of the formations in National […]
Our vision of the market: Frozen ready meals in supermarkets and freezer centers
Leader in PAI in France, the André Bazin company relies on its experience and expertise to offer its customers customized and quality products adapted to the requirements of manufacturers. To better adapt to the market and to provide you with tailor-made solutions for your projects, we offer you analyses […]
Our commitment to natural smoking
Smoking is a key step in the production of charcuterie, as it gives it a unique flavor and an irresistible appearance. Today, charcuterie products are smoked in several ways. The main types of smoking in charcuterie First of all, the traditional tuyé method. This is an airy piece topped with […]