Corman Celebrates 80 Years, New Corporate Identity

26 May 2015 --- Belgian functional milk company Corman will celebrate its 80th anniversary this year with a new corporate identity that represents the company’s drive for quality and innovation.

Founded in 1935 by Nicolas Corman, the eponymous company produces a wide range of butters, creams and anhydrous milk fats (AMF) aimed at the food industry, craftsmen bakers and consumers. Since the very first developments in anhydrous milk fats in 1960 right up to the present day, Corman has continued to innovate to offer the best quality products to meet the needs and uses of its customers. Since embracing the challenge of tackling the European food industry in the 1970s, the company is now the world leader in functional milk fats. The preferred partner of countless craftsmen bakers and food manufacturers, the company produces and also markets Belgian consumers’ favourite brands of butter and cream: Balade and Carlsbourg.

This year, Corman celebrates 80 years of constant innovation and quality for the benefit of its customers. For this occasion, a new corporate identity will be rolled out to all of its products.

Corman employs more than 450 people, at four different sites in the main dairy production areas of Europe. Headquartered in Goé, Corman Belgium is the main production unit. With a capacity of 120,000 tonnes, it is also the largest production unit for anhydrous milk fats in the world.

Every year, Corman produces more than 100,000 tonnes of butter and cream, generating a turnover of nearly €465m. 80% of its output is exported to 80 countries around the world. Along with its products dedicated to food manufacturers and craftsmen bakers, the company also produces and markets two retail brands: Balade and Carlsbourg.

Corman is part of the Savencia Fromage & Dairy group, a world leading cheese expert.

The company’s successful history is marked by a number of ‘firsts’:

• 1960: first commercial development of anhydrous milk fat (AMF); Anhydrous milk fat is obtained from quality natural ingredients without any additives, using exclusively physical processes eliminating virtually all the water and nonfat dry extract. It has a minimum fat contact of 99.9%.

• 1985: first concentrated butter sheet with a high fat content (99.9%), specifically designed to make top quality croissants more easily, aimed at craftsmen bakers;

• 1987: first butter that can be spread straight from the fridge (Balade);

• 1989: first 82% fat butter sheet, offering flavour and convenience for craftsmen bakers;

• 1990: first reduced-cholesterol butter (Balade);

• 2005: creation of the Balade Omega 3 range (butter and cream);

• 2011: first butter sheet making it possible to make more croissants, thanks to its unique texture combining exceptional malleability and the rebodying. These qualities make it easier to roll out the dough more thinly, limit the dough shrinkage and ultimately produce more, higher quality croissants;

• 2013: first butter and cream products with less saturated fat (Balade Vital).

Expert in milk fats, Corman has also come up with other unique innovations aimed at the food industry and craftsmen bakers, such as glacier extra butter, clarified butter liquid at room temperature and ready-to-use roasted butter.

All of its products are created thanks to the exclusively physical and natural transformation of dairy cream or butter. The quality of its products and its capacity to adapt to different food expectations and applications have helped Corman become the world leader in the milk fat market.

To celebrate its eightieth anniversary, Corman has adopted a new corporate identity, summed up in a brand new logo. Taking the company’s first letter, C, the new logo alludes to fat and its transformation, to suit all sorts of different food needs. Both sophisticated and assertive, a symbol of the Belgian company’s international leadership, it will be rolled out across all products, starting this summer.