Inheriting French gastronomy for the artisan jam maker: benefits or handicap to satisfy your hotel customers, shopkeepers or private individuals? 5 March 2020 In the digital age, when food is delivered to your home directly from restaurants in just a few clicks and...
How to propose to your customers recipes rich in fruits, less sweetened, for your organic jam offer? 26 February 2020 To eat better is now the will of consumers. We are aware that we must improve the way we eat and that we must choose products without preservatives,...
What if Made In France excellence was the result of the combination of artisanal and industrial methods? 19 February 2020 What is behind what is called Made in France? Stricto sensu: Made in France is a manufacturing origin that companies can affix on their products...
Making your own organic spread on mesure : top 10 reasons why you won’t find a better manufacturer than Andrésy Confitures! 12 February 2020 In 2019, the French declared to have consumed 71% organic at least once a month and 14% every day. The demand for organic...
Certifications, labels, competitions, experience: how do they work and what to think of them for tailor made jam and your brand of jam? 5 February 2020 Red Label, PDO, PGI, Agricultural Contest, AB, Guaranteed Origins, Product of the Year, etc… Nowadays there...
