PIERUCCI DAIRY’S CHEESES BEAR THE FLAVOR OF CORSICA
Coming to Summer Fancy Food Show, New York, June 28-30, booth 728

Chicago, May 19, 2009 (word count: 219) 

High-resolution images are available on request.

In the heart of the stunning Corsican countryside, the Pierucci Cheese Dairy has been making cheese for generations. With leading products such as broccio and pecurino, it offers a whole range of traditional cheeses, either soft and mild, like its fresh cheeses, or a bit stronger and complex, like its more refined products.

With a herd that roams from the cape on the maquis (Corsica’s wild, fragrant shrubland) to the sweetness of the Eastern plain, to the sumptuous prairies of the Balagne mountains, the diversity of this pearl of nature gives Pierucci’s milks a myriad of different flavors due to the superb location and climate. Today almost 100 shepherd families are part of its identity and share the knowledge the dairy has inherited. The Pierucci Dairy offers full and varied range of cheeses which are mainly from ewe’s milk and goat’s milk that bear all the flavors of the maquis.

The Pierucci family have known how to adapt their methods while remaining true to the memory of the men and women who have contributed to their success. The traditional values which have been passed down over the years are still present in today’s production. In spite of industrial revolutions, its essence has remained unchanged for more than a century. The hands which gave Pierucci its success guarantee its future.

For more information, please contact: 

or:

 FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr 

CORSICA GASTRONOMIA PRESENTS FINE JAMS, TERRINES, AND MORE
Coming to Summer Fancy Food Show, New York, June 28-30, booth 728

Chicago, May 13, 2009 (word count: 179) 

High-resolution images are available on request.

Corsica Gastronomia is the leader on the local market thanks to its ability to anticipate the opportunities offered by technological progress.

The manufacturing, which relies on the emphasizing of the traditional country cooking, uses the latest technologies in food-processing. Sure of the quality of its products, which are enhanced without addition of coloring, preservatives or artificial flavors, Corsica Gastronomia is the guardian of a recognized know-how, the legacy of centuries of cooking traditions.

Corsica Gastronomia was founded by Charles Antona in 1991. The company has focused on quality since its creation. It has a European certificate (the agreement n° 2A.271.005 CE), and it favors innovation as a means of development.

Its 18-year existence has sharpened the team’s professionalism and today the company has turned its expertise to exports.

  For more information, please contact: 

SAS CORSICA GASTRONOMIA
Olivier Valéry
Business Director
Panchetta – 20167 Sarrola-Carcopino
Tel. +33 4 95 22 67 87
Fax +33 4 95 20 38 19
E-mail: commercial@corsicagastronomia.com
Web: www.corsicagastronomia.com

or:

 FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr 

FRENCH PAVILION OF FOOD TECHNOLOGY BUSINESSES AT IFT 2009 FROM JUNE 6 TO 9 IN ANAHEIM, CALIF.

Chicago, May 11, 2009 (word count: 691) 

A high-resolution logo is available on request.

For the first time in France, three food industry clusters have come together to form a “super cluster” for industry and business development: F2C. Standing for “field to consumer,” F2C brings together the already-established French clusters Vitagora, Valorial, and Agrimip. At this year’s edition of IFT 2009, eight French groups are exhibiting together on a French Pavilion to represent the country’s expertise in this field, encompassing all things food-industry-related: research, processing, and equipment. The French Pavilion will be at IFT 2009 in Anaheim, Calif., from June 6 to 9, at booth 1912.

Biosystemes is specialized in the development of products integrating scientific data collection and analysis, and presents FIZZ, its range of software suites for sensory analysis and consumer tests. FIZZ offers a unique choice of reliable data collection options for every situation: on networked taster PCs in the sensory booths, on independent laptops for tests on the field, over a web connection for tests over the Internet or an Intranet, and finally automatically scanned paper questionnaires.

Expert Boulanger provides training, expertise, advice and research in techniques of artisanal and industrial bakery for the baking and confectionary industries. Some current projects include: regularization and control of bread fermentation by modification of the process, recipe development, and defining and applying the manufacture and management of organic bread processes.

Innov’ia provides food companies with quick answers to develop and improve spray-dried products. For over 18 years, Innov’ia has acquired expertise in low temperature spray drying, prilling, agglomeration, microencapsulation and coating technologies for the best preservation of active functional ingredients and the optimization of their physical properties.

NEXIDIA is a private research company that has developed a combination of technological means (patented processes) to predict bacteria survival and activity under various industrial conditions and products. The company studies the adaptation process of microorganisms to their industrial environment and focuses on bacteria of industrial interest such as probiotics or lactic bacteria in order to characterize, select, adapt, and develop new bacterial starters for food applications and pharmaceutical supplements.

SEB will represent its T-fal brand at the show. A balanced diet also depends on how ingredients are prepared and cooked. With this in mind, T-fal® is launching a new concept called Nutritious & Delicious for healthy and pleasurable food. The first small appliance under the Nutritious & Delicious concept is ActiFry®. It is designed to increase both the nutritional value of the food and enhance the flavor and taste for greater all-round enjoyment. Is uses less oil to fry food and stirs the food automatically.

Burgundy University (Université de Bourgogne) is representing AllXbio at the show. AllXbio is a future start-up in biotechnology, its mission is to help industrialists to prove the biological effect of their dietary supplement and thus obtain health claims in Europe. By using the resources and technics of the research laboratories in Dijon (Burgundy University, INSERM, CNRS,…) AllXbio will propose bespoke preclinical studies allowing research and development teams at reduced cost to validate the potentialities of a product before a possible expensive clinical phase. AllXbio’s offering works within the framework of the new European regulation on dietary supplement. This regulation requires industrialists to scientifically prove the effectiveness of their product and protect consumer against false health benefits labeling.

Val de Vire Bioactives works directly with the Val de Vire cider house and is exclusively dedicated to the valorization of cider apple. Specialist of the “apple cracking,” the company extracts a range of natural ingredients from this raw material, aimed at the cosmetic, nutraceutical and food sectors. These high-tech active ingredients benefit from all the health and beauty virtues of the Normandy cider apple. Val de Vire is highlighting Pomactiv® Shape, a patented formula containing three apple active ingredients able to delay or inhibit glucose intestinal absorption and to regulate carbohydrate metabolism.

Vitagora, Food and Health Industry cluster, specializes in the development of food products presenting benefits adapted to the specific taste and health needs and expectations of the consumer. Vitagora Taste-Nutrition-Health is the only food industry cluster to underline the importance of Taste and the Sensory in food products and to study the functional interactions between taste qualities and nutritional qualities in food.

For more information, please contact:

UBIFRANCE
Serge Hanoca
Senior Trade Advisor
Tel: (312) 327-5249
E-mail: serge.hanoca@ubifrance.fr

 Or:

 FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr 

Chicago, October 13, 2008 (word count: 471)

The world’s population is fast approaching 8 billion people. Food prices are rising, and countries are struggling to equally distribute resources. These are the critical issues facing the agrifood industry today. France is world-renowned for its expertise in all things food, and its activity, specifically in the international agrifood industry, is equally reputable.

The agrifood industry includes not only the manufacture of agricultural equipment, production of consumables (such as fertilizers, seed and animal feed), but also the preparation and processing of both plant and animal products (including their storage, packaging, processing, preservation and distribution) and the utilization, processing and recycling of by-products and waste.

French expertise in food production is acknowledged and prized by foreign producers. Those established in France gain a distinct competitive advantage from their location. In particular, they can rely on a well-trained, adaptable, and highly productive workforce. The sector’s turnover in France is around EUR 214 billion (292 billion USD), of which EUR 154 million (210 million USD) relates to food processing. Income is growing between 5% and 7% annually. Second in the world after the United States, the sector employs 600,000 agricultural workers and 415,000 food industry employees. Exports valued at EUR 45.1 million (61.6 million USD), including EUR 33.4 million (45.6 million USD) relating solely to processed products, contribute to the French agrifood sector’s overall trade surplus (EUR 9.1 million [12.4 million USD] in 2007).

Philippe Favre, president of the Invest in France Agency, says, “Because agrifood and gastronomy have such a long and rich tradition here, France is the premier European agricultural producer and remains a recognized benchmark for world agriculture.”

In addition to French national groups such as Danone, Lactalis, Bongrain, LVMH and Pernod Ricard, leading foreign firms such as Nestlé, Unilever, Coca-Cola, Heineken, General Mills and Haribo, among many others, have chosen France as their production and logistics platform for the European market, and the base for their global expansion. More recently, they have been joined by Cinquième Saison (salad and fresh products), a subsidiary of the Icelandic group Bakkavör, Danisco, with an R&D center specializing in fermentation products, Sakata Seeds (seed), Moy Park (poultry-based intermediate products), Ebly /Masterfoods (cereals) and McCormick (condiments).

The French agrifood industry is an environment that favors innovation transfer. It has 10,000 highly skilled engineers, researchers and technicians, and an R&D budget exceeding EUR 400 million (550 million USD). Interface between private businesses and public or private research bodies is provided by 15 internationally oriented competitiveness clusters:

Agrimip Innovation at Toulouse, Filière Equine at Mondeville, Industries et Agroresources, at Laon, Nutrition, Santé, Longévité, at Lille, Valorial (foodstuff innovation) at Rennes, Pôle Filière Produits Aquatiques at Boulogne sur Mer, Cereals Valley at Chappes, Innovation Fruits et Légumes at Avignon, Vitagora (condiments) at Dijon, Qualitropic in Réunion,Végépolys (seed, arboriculture/horticulture) at Angers, Prod’innov (manufacturing processes, nutraceuticals) at Bordeaux, Q@li-mediterrannée (sustainable agri-food systems and Mediterranean quality of life) at Montpellier, Innoviandes at Clermont-Ferrand, Parfums, Arômes, Senteurs, Saveurs (PASS) at Grasse.

Invest in France Agency (IFA) promotes and facilitates international investment in France. The IFA network operates worldwide. IFA works in partnership with regional development agencies to offer international investors business opportunities and customized services all over France. For more information, please visit www.investinfrance.org.

For more information, please contact:

INVEST IN FRANCE NORTH AMERICA
Amanda Hilson
810 Seventh Ave.
New York, NY 10019
Tel: (212) 757-9340
Fax: (212) 757-1568
E-mail: amanda.hilson@investinfrance.orgWeb: www.investinfrance.org/northamerica

or:

FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr