Goat and ewe cheeses continue to seduce ever more consumers with their authenticity. Their variety is a formidable source of inspiration. Saint-Loup thus proposes a new goat cheese ashed log manufactured in Saint-Loup-sur-Thouet in the Poitou region of France. Further south, in the Pyrenees, our Jurançon plant in the Béarn region has created a ewe milk brick with a clear taste that melts in the mouth, Le Brebiou des Pyrénées. Travel a little further to our Mauléon plant in the Basque region and you ll discover its Petit Etorki, for the deli counter, which displays all the signs of its origin with its Basque cross and chistera. Its origin meaning in Basque Etorki.

GOAT AND EWE CHEESES: CREATIVE TRADITION

CARLSBOURG: THE FIRST EVER PDO LIQUID BUTTER

Carlsbourg signs Ardenne PDO (product of designated origin) products using the milk collected from 500 farms possessing that distinction. By offering Belgian consumers the first ever PDO liquid butter for searing, baking and roasting, Carlsbourg has placed innovation at the service of gastronomy. Its new liquid butter can be heated up to 220°C without losing its typical savor. Also in Belgium, Balade has given its Choco product a boost in 2016 with a new mix, I Love Choco de Balade, and new and more practical packaging.

THE TASTE FOR AUTHENTICITY

CHEESES FRESH AND NATURAL Tartare, the market leader for flavored fresh cheeses, has placed wild herbs on the top of the podium with its new Tartare Ail Sauvage with its delicate perfume of garlic. For organic fresh cheese lovers, the answer is called Carré Frais bio. Created in 1872, this semi-salted fresh cheese remains unique: it is the only organic fresh cheese available at the self-service counter. Fresh organic also encompasses the range of top quality organic yogurts manufactured by Söbbeke, the market leader for ultra-fresh organic products in Germany, and sold in France under the Byo essentiel brand name.

THE TASTE FOR INNOVATION

2016 ANNUAL REPORT 15