Mane Opens New Production Plant and Meat Center of Excellence

Cutting-edge equipment was installed in MANE’s Sablé-sur-Sarthe (France) facility which is entirely dedicated to the production of flavours, ingredients and additive blends for meat, fish, ready meals and snacks industries.

4 Oct 2012 --- MANE’s new facility in Sablé-sur-Sarthe adopts an innovative production tool that allows the strict management of cross contamination for increased food safety.

Facing more and more demanding requirements in terms of food safety – particularly towards food allergens – it had become essential for MANE to be able to guarantee to its customers the strict management of cross contamination in its technological blends.

By ensuring the integrity of formulas – i.e. that no ingredients of one blend is transferred to another blend that doesn’t normally contain it – MANE delivers 100% transparent products.

The company is pioneering in the technological blend sector thanks to a new process that strictly manages cross contamination, in contrast with the typical equipment used in this sector. This investment is part of MANE’s initiative to address the requirements of the B.R.C. (British Retail Consortium) standards on all its production sites.

Cutting-edge equipment was installed in MANE’s Sablé-sur-Sarthe (France) facility which is entirely dedicated to the production of flavours, ingredients and additive blends for meat, fish, ready meals and snacks industries.

A doubling of the existing plant area was necessary to install this new equipment, which now enables the plant of Sablé-sur-Sarthe to produce and store up to 7,000 tonnes of blends each year.

The investment, which amounts to over 7 million euros, expresses the willingness of the MANE group to be more and more present in the savoury food sector.

The new plant was unveiled on September 21st, 2012, with more than 150 guests, including the representatives of French companies which are leaders on the meat, snacks and ready meals markets.

Jean Mane, President and CEO of MANE, inaugurated the new plant with Mr Guillaume Garot, French deputy Minister in charge of Food, who welcomed this “innovation-oriented investment, with the aim of improving again the food safety of our products, a substantial asset [...] specifically in international markets”.

MANE simultaneously opened MEAT PRO, Meat Centre of Excellence, which develops customised functional and aromatic solutions for meat professionals.

Thanks to the creation of MEAT PRO, Meat Centre of Excellence, MANE reinforces its presence and demonstrates its willingness to position itself as a key player in the processed meat sector.

MEAT PRO was born from the meeting between MANE – a world leader in food flavours – and the company France Protéines Services – a specialist in semi-finished products for processed meat – thus enabling MANE to provide to meat industries complete solutions throughout Europe, the Middle
East and Africa.

Based in Noisiel (France), MEAT PRO is open to all the meat professionals looking for innovative, functional and aromatic solutions.

Whether for the development of new concepts, the economical or nutritional optimisation of a recipe or for the improvement of the functional and organoleptic performance of a finished product, the R&D team of MEAT PRO brings a 360° expertise, taking in to account each parameter of the final product: from taste to visual aspect, going through texture and juiciness.

Available to this expert team, which brings together food technologists, flavourists, meat engineers and chefs, are a professional kitchen that allows to blend into the creation of aromatic solutions the culinary approach that is necessary to satisfy the end-user, as well as various pilot laboratories, all equipped with professional machines to reproduce the industrial production processes of the fish and meat industry.

MEAT PRO team takes advantage of cutting-edge flavour technologies developed by MANE, from extraction technologies to create performing natural solutions, to encapsulation technologies which are key for stability and powerful flavours, and flavour solutions for complex formulations within the context of salt reduction, fat reduction or off-note masking programs.