Products processed according to traditional methods in respect to the product and ensuring a high level of quality.
The Label Rouge certifies that the products have specific characteristics which ensure a high level of quality.
Our company adheres to PAC and is audited several times a year by a certification organization to ensure that it complies with the specifications and Label Rouge control plans.
The physico-chemical and microbiological analyses are carried out regularly to ensure the quality of the labeled products. In addition, the Label Rouge products are also controlled via sensory tests carried out byaccredited laboratories to monitor their superiority at the sensory level.
Our plant in Sarbazan is certified IFS since 2007: Opion Higher Level.
This certificate attests the high level of control of our production and ensures the highest levels of quality and safety of foods placed on the market.
Members of the German retailers - Hauptverband des Deutschen Einzelhandels (HDE) - and those of its French counterpart - Fédération des Entreprises du Commerce and Distribution (FCD) - have created a reference frame for quality and food safety called International Food Standard (IFS). It allows to evaluate the levels of quality and safety of food suppliers on the basis of a uniform approach. This standard is applicable to all stages of food processing.
Eat trout twice a week : recommended by ANSES
Fish has valuable nutritional qualities and should be on the menu for the whole family. Its meat is an excellent source of protein. It also has fat in varying quantities depending on the species.
The fat contained in the meat is sources of omega-3 called "long chain" (EPA, eicosapentaenoic acid and DHA docosahexaenoic acid). This prevent cardiovascular disease and is necessary for the development and functioning of the retina, brain and nervous system. From fatty fish, some contain more omega-3 long chain and are therefore particularly interesting nutritional plan.
Fish also provide minerals such as phosphorus, and micronutrients, such as iodine, zinc, copper, selenium and fluorine. Also vitamins A, D, E and B are essential for health.
But fish can be contaminated by environmental pollutants such as dioxins, PCBs and methyl mercury. These environmental contaminants may have adverse effects on health in case of overexposure. PCBs and dioxins are found preferentially in the more fatty fish (eel, bream, carp, and catfish), methyl-mercury can be found in predatory fish wild.
To ensure all the benefits of fish consumption and meet the needs of the population in omega-3 long chain, while minimizing the risk of exposure to contaminants, ANSES recommends eating fish twice a week combining a fish high in omega-3 (dark blue list) and a lean fish (listed in blue).
We must also consider varying species and origins and limit consumption of fish containing PCBs (eel, bream, carp, catfish) to two servings per month for the general population. Specific recommendations are made for the most sensitive populations (pregnant and lactating women, girls and adolescents, women of childbearing age, and children under 3 years).
These recommendations apply to adults and children more than 10 years old. For 3-10 years, the proportion of fish rich in omega-3 can be replaced by red mullet, anchovy, or pilchard .