brochure - Labeyrie Fine Foods

DELABLI / Division Blini
77, Boulevard Haussmann
75008 Paris
France
Tel.: +33 (0)1 53 30 72 70
Fax: +33 (0)1 53 30 00 15
www.blini.fr
DELABLI / Division Delpierre
Rue Saint-Exupéry
44860 Saint-Aignan-de-Grand-Lieu
France
Tel.: +33 (0)2 40 13 18 00
Fax: +33 (0)2 40 05 29 12
www.delpierre.com
labeyrie
39, Route de Bayonne
Saint-Geours-de-Maremne
40235 Saint-Vincent-de-Tyrosse cedex
France
Tel.: +33 (0)5 58 56 73 00
Fax: +33 (0)5 58 57 30 41
www.labeyrie.com
LABEYRIE TRAITEUR SURGELES
Route du Pont de l’Arche
27110 Le Neubourg
France
Tel.: +33 (0)2 32 35 58 15
Fax: +33 (0)2 32 35 68 67
le traiteur grec
Rue Alfred Morinière
45520 Chevilly
France
Tel.: +33 (0)2 38 52 35 35
Fax: +33 (0)2 38 74 07 44
lyons seafoods
Fairfield House
Fairfield Road
Warminster, Wiltshire
BA 12 9DA
United Kingdom
Tel.: +44 1985 224 300
Fax: +44 1985 224 310
www.lyons-seafoods.com
farne salmon & trout
Station Road
Duns, Berwickshire
TD11 3HS
United Kingdom
Tel.: +44 1361 883 588
Fax: +44 1361 882 854
www.farnesalmon.com
RCS DAX 414 816 967 • Photo credits: Semi Fredo, Hild Agency, M. Colombet, Capa Pictures, Maud Bregeon •
who why what • March 2015
HEADQUARTERS • 39 route de Bayonne • 40230 Saint-Geours-de-Maremne • FRANCE
w w w.labeyrie-fine-foods.com
A GOURMET
PARADISE
04 A Word from the President
06 About Us and Our Values
08 Our Company
18 An Industry Powerhouse
24 Our Customer Relationships
26 Our Innovations
30 Leading Brands
42 Labelling and Our Commitments
2
FRANCE’S #1 CHOICE
FOR GOURMET
FOODS
AND STILL GROWING
3
EXPERT
KNOWLEDGE…
4
OUR UNWAVERING COMMITMENT TO QUALITY
Our unending quest for superior quality has an enormous impact on our customers. We help make every day a delightful one, turning ordinary
moments into special ones, and special ones into unforgettable ones. We give customers the opportunity to savour mouth-watering delicacies, discover
new flavours and experience the joy of gathering round a table.
How? By utilizing our extensive know-how and innovative techniques in our search for uncompromising, premium quality in all of our product ranges.
By bringing consumers the new, exciting and convenient products they expect today while staying true to our products’ roots. And by developing a
culture of creativity and distinction through the cultivation of professionalism and passion.
We’re determined to do what it takes to ensure our customers receive nothing but the best. Our ongoing commitment shapes our expertise, improves
even the best of products and allows us to achieve the greatest of goals.
OUR MOTTO: PREMIUM FOOD FOR PREMIUM PLEASURE.
But we wouldn’t be able to achieve those goals without help from the thousands of men and women who endeavour, day in and day out, to earn
the trust of our millions of customers and consumers in France and beyond. With the support of our diverse pool of employees and their invaluable
knowledge, we can accomplish anything we set our minds to.
Our workers are not the only thing we invest in. We also strive constantly to improve our abilities, processes and quality in order to enhance our
brands and those of our customers.
Such is the philosophy and bedrock of Labeyrie Fine Foods, where quality comes true.
Xavier Govare
CEO of Labeyrie Fine Foods
… AnD THE QUALITy THAT
comEs WITH IT
5
6
1946
Robert Labeyrie founds Labeyrie as a producer
of foie gras.
1963
Labeyrie builds its first smoked salmon production
plant.
1971
First foie gras cannery opens.
1986
Européenne de Gastronomie (part of Groupe Suez
Industries) acquires Labeyrie.
1999
Company is listed on the Second Marché
of the Paris stock exchange.
2000
Acquisition of Pierre Gueraçague’s foie gras
and Prince Egor’s blinis and spreads.
2002
Industri Kapital acquires Labeyrie and its
subsidiaries and withdraws from the Paris stock
exchange.
2003
Labeyrie acquires Blini, a specialist in blinis
and spreads.
2004
Labeyrie acquires Farne of Scotland’s smoked
salmon, expanding its European presence.
2004
Labeyrie and its subsidiaries are acquired
by the Icelandic group SIF (Delpierre, Lyons
Seafoods) and listed on Iceland’s stock exchange.
2005
The newly-formed Group changes its name
to Alfesca.
2007
Acquisition of shellfish specialist Adrimex and
of Traiteur Grec.
2009
Alfesca withdraws from the Iceland stock
exchange. French cooperative Lur Berri becomes
a shareholder.
2010
Acquisition of Brossard Surgelés, renamed
Labeyrie Traiteur Surgelés. Acquisition of Comptoir
du Caviar.
2011
Alfesca buys Bakkavör Traiteur France.
2012
Lur Berri buys back Alfesca, which is renamed
Labeyrie Fine Foods and becomes wholly Frenchowned again.
2013
Purchase of Ledun Pêcheur d’Islande.
2014
New three-way joint venture by the management
teams of Labeyrie Fine Foods, PAI Partners and
Lur Berri.
mAInTAInInG OUR
V
R VALUES…
FINE FOOD FOR FINE
MOMENTS
Creativity
Premium moments require premium food. Our motto represents
our refusal to compromise when it comes to selecting recipes and
raw ingredients, nor do we waver in our commitment to following
tradition and putting the utmost care into our products.
Our philosophy of excellence extends
to our long-term partners. We believe
in building strong relationships with
our distributors and work closely with
them to find the best way to ensure
that our products reach their final
destination safe and sound.
Labeyrie Fine Foods strives constantly to meet and even
predict consumer expectations. Our creative culture pervades
all aspects of the company, from marketing to research and
development, and drives us to produce quality products for
unique, gourmet experiences.
Performance
CREATIVITY
pragmatism
performance
respect
Our quest for quality is influenced by
our consumers’ tastes and desires.
We endeavour every day to bring our
consumers new surprises, surpass their
expectations and take the time to listen to and understand their
needs. Our goal is to satisfy our customers by offering fine foods
for every occasion, from hors d’oeuvres to desserts.
Our belief in “fine food for fine moments” is the timeless
motivating force that drives our thousands of employees.
Labeyrie Fine Foods continually seeks to
optimize performance, improve efficiency and
grow the Group in order to create value. Value
is what will keep us and our partners strong
over the years and give us the means to invest
in our future.
Pragmatism
Labeyrie Fine Foods prides itself on “getting it
done and done well”, but it is also realistic and
pragmatic. As an expert in its industry, Labeyrie
aims high while keeping its feet on the ground.
Respect
Labeyrie Fine Food remains vigilant about its economic, social
and environmental responsibilities. With every action we take, we
consider the needs of our associates, customers and vendors and
the development of future generations.
… MAINTAINING QUALITY
7
KEY FIGURES…
SUPPORTING FIGURES
€800M in sales
(VS. €249 MILLION IN 2005)
50% from our brands • 50% from distributor brands
4,500
(VS. 1,100 IN 2005)
ASSOCIATES
Full-Time Equivalent
€110M INVESTED
INTO STATE-OF-THE-ART EQUIPMENT OVER THE LAST 5 YEARS
14
Source: July 2014
8
PRODUCTION PLANTS
in France and the United Kingdom
…
SOLID, DYNAMIC SHAREHOLDERS
Lur Berri cooperative: 43% of capital.
A cooperative based in the southwest of France, Lur Berri has €610 million
in consolidated sales and provides services to 5,000 member farmers.
The cooperative is active in seed corn, vegetable crops (vegetables and grain),
animal products (fattened ducks, cattle, pigs and sheep) and livestock feed.
PAI Partners, private equity firm: 43% of capital
PAI Partners is one of Europe’s leading private equity firms and is the largest
private equity investor in France. PAI manages and advises on private equity
funds. It has invested a total of nearly €5.8 billion in capital, thanks to its highly
experienced professionals located across nine countries in Europe and its
teams in Paris, London, Luxembourg, Madrid, Milan, Munich and Stockholm.
Since 1994, PAI Partners has overseen the acquisition of 50 companies in ten
European countries for a total of almost €36 billion. The firm offers extensive
knowledge of high-potential local markets and pan-European perspectives.
An involved management team: 14% of capital.
A hands-on strategy specific to the Group since 1998.
43%
43%
Lur Berri
PAI partners
14%
Management
… A SOLID TEAM OF SHAREHOLDERS
9
FIVE
UnIQUE cATEGorIEs…
THE 5 TRADITIONAL
CATEGORIES
Labeyrie Fine Foods is divided into 5 major
categories, each headed by its leading
brands: Blini, Delpierre, Labeyrie, Lyons
Seafoods and Farne.
The Group also makes products for sale
under other major European labels.
smoKED sALmon,
cAvIAr AnD fIsH
Gourmet delicacies from the sea.
10
sHELLfIsH
Prawn, jumbo prawn, langoustine,
lobster, scallops.
foIE GrAs
AnD rEGIonAL
proDUcTs
Foie gras, duck.
cosmopoLITAn
AppETIZErs
Blinis, spreads, finger foods, olives.
froZEn
DELI fooDs
Hors d’oeuvres, main courses, pastries.
… onE vIsIon of EXcELLEncE
11
SEEKING
EXCELLENCE
THROUGH
INDEPENDENCE
»
Labeyrie Fine Foods was partitioned into different business units early on. This structure
gives the units the necessary independence to meet the needs of their customers.
»
Each company is able to draw on the Group’s resources while retaining the agility,
responsiveness and flexibility to deliver results.
Xavier Govare
CEO
LABEYRIE FINE FOODS
12
WITH 7 BUsInEss UnITs, THE sTrUcTUrE of LABEyrIE fInE fooDs
comBInEs EnTErprEnEUrIAL InITIATIvEs AnD GroUp synErGy.
Each business unit is independent, with its own identity and specific area of expertise. Every unit
has a place in Labeyrie’s overarching strategy and plays a role in the Group’s success.
To facilitate growth and streamline investments, the units share support functions, which
include a treasury and accounting department, legal assistance, information systems, strategic
purchases, regional sales forces and communication services.
BLInI
Each business unit is headed by a chief executive officer who oversees a management team that
is, in turn, responsible for marketing, manufacturing, sales and management.
DELpIErrE
LABEyrIE
fArnE
Lyons sEAfooDs
LABEyrIE TrAITEUr
sUrGELÉs
UnITs ArE DrIvEn By THEIr InITIATIvE AnD THoroUGH KnoWLEDGE
of THEIr mArKETs AnD A pErsIsTEnT DEsIrE for rEsULTs.
LABEyrIE fInE fooDs
InTErnATIonAL
13
7 BUSINESS UNITS...
BLInIs, sprEADs
AnD fIsH roE
SALES €64 million
Production plants
Troarn, Chevilly - France
Benchmark year: 2013/2014
14
smoKED sALmon,
procEssED fIsH AnD
sHELLfIsH
foIE GrAs, smoKED
sALmon, GoUrmET
proDUcTs, rEGIonAL
proDUcTs
from Hors
D’oEUvrEs
To froZEn
DEssErTs
SALES €220 million
Production plants
Nantes, Jonzac, Fécamp, Wishes,
Boulogne-sur-mer - France
SALES €256 million
Sites de production
Saint-Geours-de-Maremne,
Came - France
SALES €50 million
Production plants
Castelsarrasin,
Le Neubourg - France
..
smoKED sALmon,
procEssED fIsH
sHELLfIsH
SALES €85 million
Production plants
Duns – United Kingdom
SALES €128 million
Production plants
Warminster – United Kingdom
InTErnATIonAL
DIsTrIBUTEr
SALES €61 million
...onE EffIcIEnT orGAnIZATIon
15
A TEAM
Labeyrie remains true to the overall strategy
of Labeyrie Fine Foods. Backed by our
creativity and experience in luxury foods, we
offer a world of pleasure in our two flagship
products of foie gras and smoked salmon.
At Blini, we have a wide array of cosmopolitan
recipes that offer an exciting alternative
to standard hors d’oeuvres, to turn your
cocktail hour into a gourmet tasting.
At Delpierre, we know everything there is to
know about seafood. We strive constantly
to bring our customers exciting innovations,
from novel recipes to new ways of
consuming seafood.
Our partnership with Labeyrie Fine Foods
allows us to look to the wider world and
bring consumers the new, exotic flavours
they seek.
Through Delpierre, the Group is conquering
new aisles, bringing the riches and pleasure
of the sea to consumers and supermarkets
everywhere.
We listen to consumers and work tirelessly
to bring them more of the premium products
they want. We are always on the cutting
edge of new trends, such as gourmet meals
and creative hors d’oeuvres.
pIErrE-yvEs
BALLIf
pHILIppE
DArTHEnUcQ
JAcQUEs
TroTTIEr
CEO of Blini
16
WITH common GoALs…
CEO of Delpierre
CEO of Labeyrie
We work closely with our partners and
leverage our expertise to offer carefully
selected, high quality products.
Thanks to Labeyrie Traiteur Surgelés,
the Group is expanding into frozen goods.
We create sweet and savoury products
for all parts of the meal, from appetizers
to desserts.
At Farne, we combine traditional approaches
with modern techniques. While we still use
classic Scottish smoking methods, we also
employ advanced production and inspection
processes.
Our specialized knowledge is available to
all Labeyrie Fine Foods brands, as well as
to distributor brands who wish to have a
presence in the freezer aisle.
At Lyons Seafoods, we have the best
prawn production unit in the entire United
Kingdom. Our ability to supply the world
with prawns is widely recognized by industry
professionals.
frÉDÉrIc
pErrIn
crAIG
WALKEr
CEO of Labeyrie
Traiteur Surgelés
CEO of Farne and Lyons
Seafoods
Creativity, performance, pragmatism
and respect: together, they make up
the philosophy of Labeyrie Fine Foods.
Our goal is to grow and expand in the
many countries where our products,
those ambassadors of French
gastronomy, are of interest to both
distributors and consumers alike.
We depend on marketing and R&D to
help us adapt our products to local tastes
and supply nothing but the best.
XAvIEr
GAUDIo
CEO of Labeyrie
Fine Foods International
… AnD A sHArED DEsIrE for EXcELLEncE
17
comBInInG
STATE-OF- T
7
FARNE / Duns
oUr proDUcTIon pLAnTs In
frAncE AnD THE UnITED KInGDom
1
Troarn Blinis, spreads and fish roe
2
6
Nantes Prawns and seafood
Boulogne-Sur-Mer Distribution centre
Fécamp Smoked fish and sushi
Jonzac Cod and processed fish
Wisches Smoked salmon
7
Duns Smoked salmon and fish
8
Came Regional products
Saint-Geours-de-Maremne
Regional products, smoked trout and salmon
3
4
5
13
LyonS SeaFoodS / Warminster
3
4
BLini / troarn
9
11
Castelsarrasin Frozen goods
Le Neubourg Frozen goods
12
Chevilly Blinis and spreads
13
Warminster Seafood products
10
deLPierre / Fécamp
11
LaBeyrie traiteur SurGeLÉS / Le Neubourg
deLPierre / Wisches
12
2
6
Le traiteur GreC / Chevilly
deLPierre / nantes
5
LaBeyrie / St-Geours-de-Maremne
9
8
18
1
deLPierre / Boulogne-Sur-Mer
deLPierre / Jonzac
10
LaBeyrie traiteur SurGeLÉS / Castelsarrasin
LaBeyrie / Came
- THE-ART TECHNOLOGY…
LABEYRIE FINE FOODS: A UNIQUE
POWERHOUSE IN THE FOOD INDUSTRY.
At Labeyrie Fine Foods, our equipment was developed based on
observations and reproductions of artisanal processes. Each of our
plants has a unique area of expertise and its own special industry
knowledge, which it uses in its operations and specific domain and
helps keep it competitive.
Our processes have received a number of certifications, including ISO,
IFS and BRC.
… AND TRADITIONAL ARTISANAL TECHNIQUES
19
BEcomInG
TRUE E
oUr EXpErTIsE In smoKED sALmon
LABEyrIE, DELpIErrE, fArnE:
The three most magnificent smoked salmon plants in all of Europe (France, UK).
Our production plants house all the phases of production—from cleaning, filleting and salting
to smoking, slicing and packaging—which are carried out using artisanal techniques.
In order to maintain top quality, we employ exclusive, advanced equipment to:
• Create a 3D scan of each filet
• Calculate the best cutting angle
• Slice at varying angles and thicknesses
• Insert rigid dividers
• Chronological reconstruction
oUr EXpErTIsE In sHELLfIsH
DELpIErrE, Lyons sEAfooDs:
Two plants (France and United Kingdom) ideally placed for the best quality shellfish.
• Continual cooking
• Very high production rate (300 trays/min)
• 2,000 m2 drying area
20
E EXPERTs…
OUR EXPERTISE IN COSMOPOLITAN
HORS D’OEUVRES BLINI:
Our two plants are experts in their field and feature Europe’s largest capacity for blinis
and spreads.
OUR EXPERTISE IN FOIE GRAS
AND REGIONAL PRODUCTS LABEYRIE:
A state-of-the-art production plant in the southwest of France, for the very best foie gras.
• Full range of processes performed at our plants
• Perfect combination of cutting-edge technology and traditional artisanal techniques
OUR EXPERTISE IN SWEET AND SAVOURY GOODS
LABEYRIE TRAITEUR SURGELÉS:
Two high-capacity plants specializing in sweet and savoury pastries.
• Products are frozen fresh to retain their appealing sensory properties
• Pastries are made using traditional methods to form 200 flaky layers
… AND SUPPLYING ONLY
THE BEST
21
EXcEpTIonAL POSITIONING…
More and more consumers are discovering our quality foods, from hors d’oeuvres to desserts, and bringing them home to their table.
IN FRANCE, OUR BRANDS ARE:
FOR SMOKED SALMON
FOR SMOKED FISH
FOR PROCESSED SHELLFISH
FOR FOIE GRAS
FOR BLINI HORS D’OEUVRES
AND SPREADS
IN THE UNITED KINGDOM, OUR BRANDS ARE:
FOR PRAWN
22
FOR SMOKED SALMON
FOR COOKED FISH
FOR SEAFOOD HORS D’OEUVRES
THE HUNGER FOR PLEASURABLE FOODS IS
NEVER SATED…
FOR FROZEN HORS
D’OEUVRES
FOR FROZEN PASTRIES
Fortunately for Labeyrie Fine Foods, the hunger for pleasurable foods is never sated.
We are a market driver, with high visibility in France and Europe in both our traditional
categories (salmon, foie gras and seafood) and new, high-potential markets (desserts,
frozen goods, hors d’oeuvres, caviar, etc.).
LABEYRIE FINE FOODS ABROAD
Labeyrie Fine Foods has become a leader in Belgium, Switzerland and Italy and is
rising to the top in high-potential countries such as Austria, Germany, Russia and
Central Europe in general.
An ambitious expert in its field, Labeyrie Fine Foods is intent on becoming a top food
processor in Europe, bringing only the best to gourmet consumers.
Our products are available in over 40 countries.
ES
… AND DISTINCTIVE MARKETS
23
PREDICTING
24
G
DESIRES…
ANALYZING AND UNDERSTANDING OUR CONSUMERS’ SHIFTING
DESIRES, TRENDS AND BEHAVIOR: AN ESSENTIAL PART OF OUR JOB.
All of our companies have specialized marketing and R&D teams for each market to analyze consumers’
changing desires, lifestyles and behaviours. Our customer-centric philosophy is vital to our ability to continually give consumers the products they want, when and where they want them.
Each of the Group’s business units tracks their consumer market closely, working hard to understand and
satisfy customer expectations. Labeyrie Fine Foods conducts dozens of studies every year amongst thousands
of consumers in order to continuously bring new products to market.
… AND SATISFYING THEM
25
THE TAsTE FOR
INNOVA
“InspIrED By TrADITIon”
ovEr 100
nEW
proDUcTs A yEAr
With its wide array of new creations, Labeyrie Fine Foods
is rewriting the rules for fine foods, from hors d’oeuvres to
desserts.
… AnD T
26
A TION…
“A LIfE of LUXUry”
D THE sEArcH for
“smALL pLEAsUrEs”
“A nEW TAKE on Hors D’oEUvrEs”
nEW, sUccEssfUL concEpTs
27
STAYING COMPE
T
IN THE FACE OF INCREASING COMPETITION, LABEYRIE FINE FOODS
HOLDS STRONG THANKS TO THE CREATIVITY AND INNOVATION THAT
MAKE UP ITS DNA AND LIE AT THE CORE OF ITS STRATEGY.
Using their open-mindedness, curiosity and inventiveness, the Group’s teams excel at what they do and prove
that the desire for gourmet foods is boundless.
While Labeyrie Fine Foods remains true to the classic favourites that underpin its success, it seeks constantly
to offer consumers fresh ideas and to diversify its product ranges.
The Group is now expanding into new supermarket aisles. In addition to frozen goods, Labeyrie Fine Foods is
entering the areas of Self-Serve Deli, Bakery/Pastries and Snacks.
… AND
28
T
E TITIVE…
D
froZEn AIsLE
Main courses and individual pastries
BAKEry/pAsTrIEs
sELf-sErvE DELI
sEAfooD sEcTIon
THE sEArcH for nEW, sUccEssfUL concEpTs
29
30
oUr BRANDS
31
32
BrInGInG THE WorLD
To yoUr TABLE
Blini first opened in 1980 as a small family delicatessen in Paris. Only a few years later, it was
successful enough that the company moved to Troarn in the northwest of France. At the time,
it specialized in making blinis and taramasalata, which it sold to local delis. In 1989, the company began selling its products to large-scale distributors.
A veteran in the industry, Blini believes hors d’oeuvres are becoming more popular as they
take on new flavours that turn ordinary parties into festive ones. Today, blinis—small, thin
pancakes found everywhere in Russia—are paired with more than just the classic taramasalata. They are eaten alongside dips and spreads originating in the Mediterranean, such as
hummus or tzatziki!
#1 in CoSMoPoLitan HorS d’oeuVreS
In its desire to bring consumers new experiences, Blini continues to expand its product line
with recipes from around the world customized with a unique Blini touch.
Blini: Bringing the world to your table.
With over 150 products—including blinis, taramasalata, hummus, tzatziki, spreads from around the
world, exotic frozen goods and its l’Atelier Blini® line—Blini can be found in the seafood section,
frozen aisle and self-serve deli at major supermarkets.
To learn more, visit www.blini.fr
33
34
BrInGInG yoU A TAsTE
of THE sEA
Founder Jean-Baptiste Delpierre came from a long line of fishermen who had been living in
Boulogne-Sur-Mer, near the northern tip of France, since the 16th century. In the early 1900s,
he founded Delpierre, originally a fishing and smoking operation.
Over the years, as customers developed new tastes and eating habits, Delpierre began offering
a wider variety of high quality, environmentally friendly products from the ocean.
LeadinG ProVider oF FiSH and
SeaFood to MaJor diStriButorS
Delpierre sells peeled, prepared prawn and jumbo prawn; salmon, cod, herring and other smoked
fish; raw and cooked fish; and ready-to-cook and ready-to-eat fish. Whether fresh from the water
or ready for the plate, Delpierre brings seafood lovers the best the ocean has to offer.
Delpierre: Bringing you a taste of the sea.
Delpierre offers consumers a broad selection of fresh seafood, the best the ocean has to offer.
Its products can be found in the refrigerated aisle and in the seafood section. Whether raw or
as part of a balanced hot meal, they add an elegant touch to any occasion.
To learn more, visit www.delpierre.com
35
36
fInE fooD
for fInE momEnTs
Since its inception in 1946 in Saint-Geours-de-Maremne in south-western France, Labeyrie has
consistently focused on the two foods that represent the pinnacle of luxurious and pleasurable
dining: foie gras and smoked salmon. A well known brand acclaimed for its strict standards
and array of deluxe products, Labeyrie is devoted to making exceptional delicacies accessible
to consumers.
tHe undiSPuted Leader
in LuXury FoodS in SuPerMarKetS
Labeyrie has been following culinary traditions for nearly 70 years, creating authentic, delicate,
refined recipes, including frozen hors d’oeuvres, smoked salmon, caviar, sushi, regional products,
duck foie gras and desserts. From hors d’oeuvres to desserts, Labeyrie turns every mouthful
into a moment of pure pleasure.
37
LaBeyrie: Fine Food For Fine MoMentS
Today, Labeyrie is an artful creator of a range of fine foods—from mouth-watering hors
d’oeuvres and appetizers to delectable main courses and desserts—perfect for memorable
moments with family and friends. With over 300 unique and delicious items, the company’s
list of products reads like a menu at the finest restaurants in the world. These include caviar,
whole duck foie gras with fig bread, truffle carpaccio, duck confit, beechwood-smoked trout,
Norwegian salmon, sushi, escargot-stuffed pastry purse, sweet and savoury macarons, frosted
Yule log cakes and desserts for sharing.
When it comes to new flavours and original taste combinations, Labeyrie has enough ideas to
launch fresh trends. Whether sweet or savoury, from hors d’oeuvres to desserts, Labeyrie’s unique,
refined foods are indispensable and irresistible.
To learn more, visit www.labeyrie.com
38
39
40
GrEAT BrITAIn rEDIscovErs
fLAvoUrs from THE sEA
Lyons seafoods began 50 years ago in Warminster in southwest England. Its rigorous standards and strict
criteria for raw ingredients have made Lyons seafoods Britain’s leader in fresh and freshly cooked prawns.
Because of the company’s high standards and exemplary thoroughness in selecting raw
materials, Lyons Seafoods has become the leader in Britain on the fresh (or fresh-cooked)
prawn market.
With its 100% fresh, premium quality prawns, scallops, mussels and more, Lyons
Seafoods is a provider to a wide range of clients that include both private individuals and
restaurant professionals.
tHe GrouP’S internationaL arM
Constantly striving for excellence, Lyons Seafoods has successfully maintained its market share
over the years thanks in part to its comprehensive and diverse product range. The company
continues to grow and adapt to the desires of its customers and consumers, offering products
for all tastes—from prawns in cocktail sauce to smoked salmon and cooked salmon flavoured
with capsicum or pepper…
Its products are selected with care from around the world, offering exotic flavours and a round-the-world
trip in every bite.
To learn more, visit www.lyons-seafoods.com
41
42
A COMPANY
RECOGNIZED
FOR ITS SOCIAL
RESPONSIBILITY
43
IT STARTS IN THE WORKPLACE…
• Employee satisfaction surveys are conducted regularly within the Group by an outside
firm called Great Place To Work.
As Europe’s leader in gourmet
foods, Labeyrie Fine Foods is
conscious of its impact on society,
mankind and the environment.
For over 20 years, the Group
has been committed to social
responsibility, ensuring that its
research, advancements and basic
actions are sustainable.
Moreover, since 2007 all
companies in the Group have
subscribed to shared ethics policy.
• L abeyrie has developed a Management Charter that makes kindness, being a role model,
efficiency and enthusiasm a priority.
• D elpierre was honoured in a workplace ergonomics study conducted at the Jonzac
plant. The company was recognized by the French Labour Inspectorate for its success
and cited in the industry journal «Travail & Sécurité».
... OUR CORPORATE SOCIAL RESPONSIBILITY
• Our supply chain is rooted heavily in France. Here are some examples:
> Products raised in France and made using French expertise, such as herring, mackerel
and haddock caught by French fishing fleets (sold under the Pêcheries de Fécamp brand
developed by Delpierre),
> Trout and salmon raised in France (sold under the Labeyrie label),
>
Cannelés de Bordeaux, another regional product by Labeyrie Traiteur Surgelés. Our
duck foie gras has been designated IGP–Southwest (Protected Geographical Region –
Southwest) for many years now.
• As part of a pilot programme, Labeyrie recently performed a corporate social responsibility
(CSR) diagnostic using a tool developed by Labeyrie Fine Foods.
• Lyons Seafoods and Farne are measured against the Ethics Standard through audits
performed by leading third-party firm SEDEX.
• Each of our companies receives training on food waste: In addition to maximizing the
efficient use of ingredients, we work with a group of local charity organizations, including
soup kitchens.
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... TANGIBLE ACTIONS FOR REDUCING
OUR ENVIRONMENTAL FOOTPRINT
• We partner with Marine Stewardship Council (MSC) programmes to ensure sustainable, ocean friendly
fishing.
• We also develop AB-BIO certified products. Created in 1985, the AB-BIO label identifies organic,
humane, environmentally friendly agricultural and fish farm products.
• L abeyrie has launched a tree planting initiative. The project began as a symbolic gesture to replant
young trees. Now, primary school students will participate in an educational programme to teach them
how to take care of Mother Nature.
• Using data gathered from Greenhouse Gas Evaluations and Lifecycle Analyses of our main products, we
have implemented action plans in each business unit.
• L abeyrie recently constructed a new building that meets all the criteria for a Low Energy Building.
• We have equipped all plants with videoconferencing facilities to keep a close eye on our water and
energy consumption, our waste management and our transportation usage.
•A
drimex was one of the first companies in France to build an ozone-powered organic purification
station to manage its industrial waste.
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Thank you for joining us on the adventure of this brochure.
We are flattered and appreciate your hunger for information about the Group.
We hope that you have had a good taste of who we are and appreciate our values and goals.
But your knowledge will not be complete until you have sampled some of our products,
the best way we know to share our passion with you.
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