Our products

Produced by Lactalis, the world’s largest dairy products corporation, President is France’s flagship dairy brand. Founded in 1968 in Laval, the brand has built a global reputation for delivering consistent performance and authentic French dairy profiles across both retail and high-volume foodservice sectors.

The portfolio features premium butters, creams, and traditional cheeses, highlighted by its globally recognized Camembert and Brie. Utilizing standardized pasteurized cow’s milk, President ensures absolute food safety and uniform maturation. For pastry chefs and hot kitchens, its creams provide excellent stability under reduction and high whipping yields, adapting reliably across diverse culinary applications.

Established in 1882 by Egidio Galbani in Melzo, Italy, Galbani is Italy's leading cheese exporter, distributing to over 140 countries. Now part of the Lactalis Group, the brand operates under rigorous quality assurance frameworks to preserve traditional Italian fresh and aged cheese profiles at a commercial scale.

The brand is the benchmark producer of fresh Mozzarella, Mascarpone, and Ricotta, alongside aged classics like Parmigiano Reggiano and Grana Padano. Galbani’s fresh line is packed in specialized brine solutions to guarantee optimal hydration, structural integrity, and melting capability. This precise calibration makes it preferred by pizza pizzaiolos and pastry chefs globally for its clean, milky flavor profile.

Originating in the United States and managed globally by the Kraft Heinz Company, Kraft represents the commercial benchmark for processed cheese and culinary dairy solutions. Engineered specifically to meet the high-yield, low-waste requirements of fast-casual and commercial foodservice operations, the brand delivers absolute uniformity across every batch.

The range includes specialized cheddar shreds, quick-melting slices, and grated cheeses calibrated for consistent performance under high-heat equipment. Kraft’s formulations are strictly designed to eliminate oil separation during melting, providing a smooth texture and dependable performance in high-volume casual dining, burgers, and Western-style catering matrices.

Produced in the small village of Échiré within the Deux-Sèvres department of France, Échiré holds the prestigious AOP (Appellation d'Origine Protégée) status for Charentes-Poitou butter. Operating as a traditional cooperative since 1894, the brand focuses on low-volume, artisanal excellence tailored for elite pastry chefs and Michelin-starred kitchens.

The production program relies on local cow's milk that is naturally cultured for 18 hours before being slowly processed in traditional wooden barrel churns (teak wood). This meticulous ancestral method yields an ultra-dense butter texture with a minimum 82% butterfat content and a signature hazelnut flavor profile. Its exceptionally low moisture retention gives it superior elasticity, making it highly prized for precision laminated pastry and laminated doughs.

Produced by Westland Milk Products on the remote West Coast of New Zealand’s South Island, Westgold is a premium grass-fed dairy brand backed by over 80 years of cooperative expertise. The region’s high annual rainfall and fertile soils allow cows to graze on open pastures year-round.

Westgold butter is traditionally crafted using the time-honored Fritz Churn method, which processes fresh, pasture-raised cream slowly to achieve a rich, velvety mouthfeel. The cows’ 97% grass-fed diet naturally yields high levels of beta-carotene, giving the butter a deep, golden yellow color without artificial additives. Its high fat stability and low moisture profile make it an exceptional performer in baking and high-heat pan searing.

Launched in 1966 by the Bel Group in Sablé-sur-Sarthe, France, Kiri was engineered as a premium cream cheese brand utilizing fresh milk and cream sourced from farms within a 150-kilometer radius of its production facility. It has grown into a vital ingredient for international pastry professionals, particularly across Asian markets.

Characterized by its smooth texture and mild, slightly tangy flavor profile, Kiri is manufactured using strict ultra-filtration and flash-pasteurization technologies. This precise industrial control guarantees a stable emulsion that resists weeping or breaking when blended with sugars and acidic elements, making it the benchmark for premium Japanese-style cheesecakes, mousses, and baking fillings.

Alléosse is an elite French cheese brand representing the peak of traditional artisanal affinage (cheese maturing). Founded in 1976 and led by Philippe Alléosse, the first Master Artisan Affineur to operate custom, subterranean maturing cellars directly within Paris, the house selects rare, raw-milk farmhouse cheeses across France.

Operating under small-batch conditions, Alléosse manages four distinct cellars calibrated with specific humidity and temperature levels to mature goat, soft-bloomy, washed-rind, and hard-pressed wheels. Every cheese is turned, brushed, or washed manually in brine or spirits according to ancestral traditions. This meticulous process develops deep terroir complexity and exclusive flavor profiles sought after by luxury hotels and fine-dining operations.

Produced by Woerle, a family-owned dairy enterprise founded in 1889 in Salzburg, Austria, Happy Cow is an internationally recognized brand specializing in processed and portion-controlled cheeses. The brand relies on fresh milk sourced from cows grazing in the pristine, mountain pastures of the Austrian Alpine foothills.

Manufactured in state-of-the-art facilities under strict European food safety certifications, Happy Cow excels in processed cheese blocks, slices, and individually wrapped portions. Its advanced formulation delivers a mild, approachable flavor with a smooth texture that resists melting distortion under room temperatures. This structural reliability makes it an ideal choice for high-volume hospitality breakfast buffets, airline catering, and institutional retail programs.

Produced by The Devon Cream Company, a purveyor of English dairy rooted in Great Britain's farming heritage. Devon Cream is a brand specializing in heat-treated clotted cream, double cream, and dairy spreads. The brand relies on high-butterfat milk sourced from dairy herds grazing in the pastures of the English countryside.

Manufactured using traditional methods with food safety certifications, Devon Cream excels in long-life dairy products that preserve texture and flavor without artificial preservatives. Its formulation delivers a velvety mouthfeel and a sweet flavor profile. This quality and stability make it a choice for foodservice, hospitality, and retail displays.

Produced by Valrhona, a French chocolatier operating out of Tain-l'Hermitage since 1922. Valrhona is a benchmark brand specializing in couverture chocolate for professionals. The brand relies on cocoa beans sourced through partnerships with growers across equatorial cultivation regions.

Manufactured using roasting and conching techniques, Valrhona excels in single-origin chocolates, blends, and innovations like blond chocolate. Its formulation delivers terroir-driven flavor profiles with consistency in cocoa butter content. This technical reliability makes it a standard choice for pastry arts, chocolate molding, ganache formulation, and baking.

Produced by Crea, an Italian confectioner specializing in couverture drops, gianduja, dragées, and spreads. The brand relies on regional ingredients, including Piedmont hazelnuts, combined with cocoa beans sourced from selected equatorial origins.

Manufactured using Italian confectionery techniques, Crea excels in chocolate formulation and nut-and-cocoa integration, such as its Creolosa spread line. Its process delivers flavor consistency and smooth textures that maintain stability across temperature shifts. This technical precision makes it a choice for confectionery arts, pastry work, and retail operations.

Produced by Boiron, a French company specializing in frozen fruit purées, coulis, and semi-candied fruits. The brand relies on fresh fruits sourced from agricultural regions worldwide, harvested at peak maturity.

Manufactured using flash-pasteurization and deep-freezing technology, Boiron excels in preserving natural fruit flavor and color without artificial additives. Its processing methods ensure strict Brix control and consistent acidity levels. This structural reliability makes it a standard choice for pastry chefs, mixologists, and foodservice operations requiring portion control and flavor uniformity.

Produced by Sabaton, a French company established in 1907 in the Ardèche region. Sabaton is a brand specializing exclusively in chestnuts, including marron glacés, pastes, purées, and creams. The brand relies on chestnuts harvested from the orchards of the Ardèche, known for their specific terroir.

Manufactured using sorting and processing methods, Sabaton excels in preservation and sweetening techniques that retain the natural texture and flavor of the fruit. Its formulation delivers consistency in density and sugar calibration. This reliability makes it a standard choice for pastry chefs, confectioners, and catering operations.

Produced by Prova, a French company specializing in warm extracts since 1946. Prova is a brand in gourmet vanilla extracts, pods, pastes, cocoa extracts, coffee concentrates, and nut aromas. The brand relies on vanilla beans, coffee beans, and nuts sourced from agricultural regions worldwide.

Manufactured using extraction and concentration technology, Prova excels in preserving flavor molecules without altering volatile profiles. Its formulation delivers aromatic strength and heat stability, ensuring flavor retention during baking and freezing. This technical performance makes it a choice for ice cream production, pastry work, chocolate manufacturing, and industrial food formulation.

Produced by Sevarome, a French company specializing in food aromas, concentrated juices, colorants, and coffee extracts. The brand relies on flavor extraction and formulation techniques developed for the professional pastry and confectionery sectors.

Manufactured using distillation and concentration technology, Sevarome excels in flavor profiling and non-azo color stabilization. The product range includes the Trablit liquid coffee extract, a formulation used in baking since 1845. Its processing methods ensure flavor heat stability and standardized color intensity, making it a choice for high-volume pastry production, ice cream formulation, and artisanal baking.

Produced by Pariani, an Italian company specializing in nut processing and flavor extraction. The brand relies on nuts sourced from protected Italian origins, including Nocciola Piemonte IGP and Bronte Pistachio DOP.

Manufactured using cold-pressing and refining techniques, Pariani excels in pure pastes, oils, flours, and grains without added oils or artificial flavorings. Its processing methods preserve the natural oils, colors, and aromatic profiles of the nuts while ensuring uniform particle sizes. This technical accuracy makes it a benchmark choice for gelato formulation, pastry arts, chocolate manufacturing, and savory gastronomy.

Produced by Sosa Ingredients, a Spanish company specializing in texturizers, emulsifiers, freeze-dried fruits, and technical sugars. The brand relies on raw materials selected for specialized molecular properties in modern pastry and savory gastronomy.

Manufactured using freeze-drying, micro-encapsulation, and precise extraction techniques, Sosa excels in functional ingredients that alter food structures without compromising core flavors. Its products provide control over viscosity, aeration, gelation, and moisture binding. This performance makes it a choice for molecular gastronomy, modern pastry arts, industrial food design, and catering operations.

Produced by Texturas, a brand originating from the culinary research at El Bulli. The brand relies on hydrocolloids and structural compounds developed for specialized gastronomy.

Manufactured using extraction and refinement techniques, Texturas excels in functional kits for Sferificación and Gelificación, including Algin, Calcic, Agar, and Xanthan. Its formulation delivers control over spherification, gelation, and liquid suspension. This precision makes it a choice for avant-garde culinary arts and modern pastry work.

Produced by Louis François, a French company specializing in functional pastry additives and texturizers since 1908. The brand relies on mineral and plant-based compounds selected for specific chemical interactions in confectionery and pastry arts.

Manufactured using extraction and powder-milling techniques, Louis François excels in gelling agents like NH and yellow pectins, ice cream stabilizers, glucose syrups, and anti-crystallizing agents. Its processing methods ensure water-binding, viscosity control, and thermal reversibility. This technical reliability makes it a standard choice for professional chocolate making, ice cream production, and pastry glazing.

Distributed by Premiumgastronomie, a network specializing in the curation and supply of culinary and pastry components for the professional sector. The brand relies on partnerships with European producers of specialty ingredients, including fruit macerations and pastry spirits.

Manufactured using fruit-preserving and distillation techniques, Premiumgastronomie excels in supplying standardized products like Griottines (macerated cherries), Cointreau Gastronomie liqueurs, and specialized pastry bases. Its selection ensures flavor stability, alcohol-by-volume consistency, and structural uniformity. This reliability makes it a choice for five-star hotels, Michelin-starred establishments, and large-scale catering operations.

Produced by Olio di Puglia estates, representing the olive oil heritage of the Apulia (Puglia) region in southeastern Italy. The brand relies on regional olive cultivars, including Coratina, Ogliarola, and Peranzana, harvested from estate groves.

Manufactured using cold-extraction methods within 24 hours of harvest under European geographic protections, Apulia excels in extra virgin olive oils with low acidity levels. Its processing method ensures the retention of natural polyphenols and distinct green-to-gold coloring. This technical stability delivers a balanced flavor profile featuring herbaceous notes and a characteristic spicy aftertaste, making it a standard choice for high-end Mediterranean cuisine, restaurant finishing programs, and premium retail distribution.

Produced by Pietro Coricelli S.p.A. under license for Cirio, an iconic Italian agricultural and food brand founded by Francesco Cirio in 1856. Cirio is a global ambassador for Italian gastronomy, specializing in Mediterranean kitchen staples. The brand relies on olives selected from European and regional cultivation zones to maintain a dependable daily profile.

Manufactured in industrial facilities in Umbria following strict international food safety and quality standards, Cirio excels in high-volume production of consistent, shelf-stable extra virgin and classic olive oils. Its formulation delivers a balanced, mild flavor profile with a harmonious aroma and a subtle almond and spicy finish. This chemical and physical stability prevents flavor distortion during heat exposure, making it a functional choice for everyday cooking, sautéing, high-volume catering, and international retail distribution.

Produced by Huilerie de Lapalisse, a French family-owned oil mill established in 1942 in the Auvergne-Rhône-Alpes region. The brand specializes in high-quality culinary oils, ranging from traditional roasted nut oils to functional organic vegetable oils. The brand relies on locally harvested nuts and seeds sourced through sustainable agricultural partnerships across France.

Manufactured using a combination of traditional mechanical pressing, roasting, and modern refining techniques, Huilerie de Lapalisse excels in extracting oils that retain intense aromatic profiles without artificial additives. Its processing methods ensure strict filtration accuracy, low moisture levels, and oxidative stability. This performance makes it a choice for Michelin-starred kitchens, luxury hospitality pastry departments, and high-end culinary manufacturing.

Produced by F.lli De Cecco di Filippo Fara San Martino S.p.A., an Italian pasta company manufacturing in Fara San Martino, Abruzzo, since 1886. De Cecco is a leading international brand specializing in premium durum wheat pasta. The brand relies on high-gluten durum wheat sourced from global cultivation zones to achieve a consistent protein content of 13-14%.

Manufactured using traditional bronze dies and a slow, low-temperature drying process (up to 36 hours), De Cecco excels in creating a rough, porous pasta surface that optimizes sauce retention. Its processing methods preserve the natural carotenoids for a pale yellow color, maintain structural integrity, and ensure a firm al dente texture with excellent cooking stability. This physical performance makes it a standard choice for fine dining establishments, five-star hotel banqueting, and premium retail distribution.

Produced by Golda Gıda Sanayi ve Ticaret A.Ş., a prominent Turkish food manufacturer operating a large-scale integrated production complex in Karaman, Turkey, since 1997. Golda is an international exporter specializing in high-volume agricultural processing and staple foods. The brand relies on premium hard durum wheat harvested from the central Anatolian plains, selected for its strong gluten matrix and consistent yellow pigment.

Manufactured in automated, high-capacity Swiss Buhler processing lines, Golda excels in continuous extrusion and controlled multi-stage drying cycles. Its technical processing preserves the starch structure of the semolina, ensuring good cooking stability, minimal starch release into cooking water, and resistance to overcooking. This physical durability and cost-to-performance efficiency make it a functional choice for high-volume catering, institutional foodservice, ship chandling, and global retail markets.

Produced by Benincasa S.r.l., an Italian family-owned canning enterprise established in 1966 in Angri, within the Campania region of southern Italy. The brand specializes in traditional tomato preservation and agricultural canning. The brand relies on fresh round and long tomato varieties harvested from regional farms close to the processing hubs of Salerno and Naples.

Manufactured using mechanized washing, steam-peeling, and automated thermal-sterilization lines, Benincasa excels in preserving tomatoes at high vacuum levels to secure structural firmness and shelf life without artificial preservatives. Its industrial operations maintain steady Brix parameters and low syneresis (water separation) in its packing juices. This reliability makes it a standard choice for international food importers, high-volume pizzerias, catering networks, and global retail distribution.

Produced by Bone Roasters, an Australian culinary brand founded in 2007 by professional chef Conrad Brown and operated under Edlyn Foods. The brand specializes in the production of natural, chef-grade commercial stocks, jus, and glaces. The brand relies on premium grass-fed beef and veal bones sourced from Australia and New Zealand, combined with fresh garden vegetables and herbs.

Manufactured using traditional open-kettle methods, Bone Roasters products are slowly simmered for up to 35 hours and meticulously hand-skimmed throughout the reduction process. The formulations are 100% natural, containing no added salt, artificial flavor enhancers, or chemical thickeners before being blast-frozen to secure absolute flavor purity. This rigorous thermal management and continuous extraction yield highly consistent brix levels (such as 15-Brix veal stocks and 30-Brix glaces), making it a trusted foundational base for five-star hotel banqueting, busy restaurant kitchens, and luxury catering networks.

Produced by Gran Deposito Aceto Balsamico Giuseppe Giusti S.r.l., the oldest documented producer of balsamic vinegar in the world, founded in 1605 in Modena, Italy. Giusti is a historic brand specializing in elite Modenese vinegar production. The brand relies on cooked grape must from regional Lambrusco and Trebbiano varieties, along with a prized centuries-old collection of oak, cherry, chestnut, mulberry, and ash wood casks (batterie).

Manufactured using natural fermentation, solar evaporation, and decades of decanting and refilling through aging barrels, Giusti excels in a tiered selection of balsamic vinegars, including its iconic 1 to 5 Gold Medals series and certified Tradizionale DOP selections. Its artisanal methods ensure precise density calibration, high syrupy viscosity, and a balance of wood-extracted aromatics and deep sweet-and-sour complexity. This structural complexity makes it a preferred finishing choice for Michelin-starred chefs, five-star hotel menus, and premium global delicatessens.

Produced by Lago S.p.A. (formerly Gastone Lago), an Italian confectionery company manufacturing in Tombolo, Veneto, since 1968. Lago is a global brand specializing in sweet snacks, cream-filled wafers, and shortbread biscuits. The brand relies on raw ingredients including sustainable palm oil, non-GMO wheat flour, and high-quality cocoa powders.

Manufactured using high-capacity automated baking ovens and continuous cream-injection technology, Lago excels in producing multi-layered wafers that balance structural crispness with soft cream fillings. Its strict production environment maintains controlled ambient humidity to ensure a long, shelf-stable crunch without the use of artificial preservatives or hydrogenated fats. This high structural reliability and cost-to-performance efficiency make it a functional choice for hospitality minibars, high-volume airline and travel catering, coffee shop snack programs, and international retail distribution.

Produced by the Maldon Salt Company, an iconic British family business harvesting sea salt in Maldon, Essex, England, since 1882. Maldon is a world-renowned brand specializing in premium finishing salts. The brand relies on the unique salinity and mineral profile of the clean, tidal waters of the River Blackwater.

Manufactured using traditional hand-harvesting methods and a precise, slow-boiling evaporation technique in distinctive flat metal pans, Maldon excels in creating salt crystals with a signature hollow, pyramidal structure. Its open-pan processing ensures that the crystals retain a light, delicate crunch and a clean, mineral flavor profile free from the bitter aftertaste of standard table salt. This physical performance allows the flakes to dissolve gently on the palate, making them the industry standard finishing salt for Michelin-starred chefs, five-star hotel kitchens, elite pastry programs, and luxury retail displays worldwide.

Produced by Sabarot Wasner, a historic French agricultural enterprise operating in Chaspuzac, within the Haute-Loire region of Auvergne since 1819. Sabarot is a prominent brand specializing in premium dry pulses, grains, and wild mushrooms. The brand relies on selective foraging networks across Europe and global forest zones to harvest premium wild mushroom varieties, including Porcini (Ceps), Chanterelles, Morels, and Black Trumpets.

Manufactured using mechanized sorting, gentle hot-air dehydration, and advanced optical sorting technology, Sabarot excels in preserving the natural umami profile and cellular structure of the fungi. Its technical processing lines ensure thorough cleaning, low sand and moisture tolerances, and strict sorting by cap size and quality tier. This physical cleanliness and flavor concentration make it a choice for five-star hotel banquet operations, Michelin-starred kitchens, and upscale culinary retail networks.

Produced by Tartufi Morra S.r.l., a historic Italian truffle house founded by Giacomo Morra in 1930 in Alba, Piedmont. Tartufi Morra is a pioneer in the commercialization of the famous White Truffle of Alba (Tuber magnatum pico). The brand relies on an extensive, generation-spanning network of regional trifolao (truffle hunters) and local foragers throughout the Langhe, Roero, and Monferrato hills.

Manufactured using meticulous hand-sorting, specialized ultrasonic cleaning, and state-of-the-art thermal preservation techniques, Tartufi Morra excels in supplying both fresh, seasonal truffles and stable, premium truffle products. Its processing lines maintain strict quality controls over pasteurization and aroma stabilization, ensuring that its line of infused oils, creams, salts, and preserved whole truffles retains authentic, volatile aromatic profiles without chemical flavor distortion. This technical expertise and deep heritage make it a globally trusted choice for Michelin-starred kitchens, luxury five-star hospitality operations, and premium gastronomic boutiques.

Produced by Terre Exotique, a renowned French spice house founded by Erwann de Kerros in 1998 and headquartered along the banks of the Loire River in Saint-Cyr-sur-Loire, France. The brand specializes in sourcing rare single-origin peppers, salts, wild berries, and custom culinary seasonings. The brand relies on direct, sustainable partnerships with small-scale farmers and indigenous foraging networks across more than 50 countries globally.

Manufactured using meticulous hand-sorting, specialized low-temperature milling, and strict atmospheric packaging, Terre Exotique excels in preserving the highly volatile essential oils and distinct aromatic compounds of its botanical products. Each batch undergoes rigorous cleaning and quality calibration before being packaged in their signature metal tins, which protect the contents from light and moisture degradation. This technical preservation makes it a preferred choice for Michelin-starred chefs, luxury pastry departments, and premium global delicatessens seeking precise, unadulterated flavor profiles.

Produced by Rougié, a French company specializing in duck products since 1875 in Sarlat. The brand relies on Moulard ducks raised by cooperative farmers who follow specific breeding and feeding protocols.

Manufactured using sorting, deveining, and preservation techniques, Rougié excels in raw, par-cooked, and fully cooked foie gras, as well as duck confit and rillettes. Its processing methods ensure fat-melting stability, texture retention, and flavor consistency during cooking. This performance makes it a choice for fine gastronomy, hotel banquet operations, and upscale catering.

Produced by Sturia, the flagship brand of Sturgeon, a pioneering sturgeon farming enterprise established in 1986 in the Aquitaine region of France. Sturia is a brand specializing in sustainably farmed French caviar. The brand relies on Acipenser baerii and Acipenser gueldenstaedtii sturgeon raised under ecological controls in natural freshwater ponds.

Manufactured using traditional sorting, salting, and aging techniques, Sturia excels in caviar selection ranging from Primeur to Vintage and Oscietra. Its processing methods ensure egg maturity, texture firmness, and low-salt Malossol calibration. This precision makes it a choice for Michelin-starred establishments, luxury hospitality, and premium gastronomy.

Produced by La Maison Nordique, a French purveyor of luxury seafood products established in Paris. The brand specializes in premium caviar, smoked fish, and seafood delicacies. The brand relies on sturgeon raised under controlled aquaculture conditions and wild seafood sourced from selective marine fisheries.

Manufactured using sorting, salting, and smoking techniques, La Maison Nordique excels in low-salt caviar calibration and wood-fired salmon smoking. Its processing methods ensure egg integrity, texture firmness, and flavor consistency without artificial additives. This technical precision makes it a choice for five-star hotels, Michelin-starred establishments, and upscale culinary retail.