Innovation

Always innovating to satisfy consumers and customers

Innovation is a key pilar of Cérélia's development. It can be found in many areas:

  • in Research & Development and Marketing, through the creation of new recipes adapted to the evolution of needs of customers and consumers.
  • on an industrial level, by the continuous improvement of production machines and processes to guarantee:
    - cost control
    - respect of environment
    - best working conditions
  • on the technical side, through the development of packaging which are more and more practical, ecological, easy to merchandise.

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Packaging technologies to guarantee freshness, protection and convenience

  • Flowpack
    Flowpack :

    its well designed presentation insures both excellent protection of the product and a large space for communication. Directly printed or inserted in different types of packaging according to the product, it strengthens rigidity all while being practical. It is particularly good for doughs which need to be unrolled.

  • Thermoformed Pack
    Thermoformed Pack :

    this technology in thermoformed plastic with a valve allows preservation of product freshness for long shelf life, all while insuring a large space for communication. It is particularly good for pizza doughs.

  • Doypack
    Doypack :

    it meets all the needs of preservation for pizza dough.

  • Cans
    Cans :

    this novel packaging is a shelf space saver insuring optimal preservation specifically for pastries. Its innovative opening procedure allows the preservation of the product during its entire shelf life.

40 Years of products’ innovations

 

1974

Pastrie dough
conditioned in can
 

1980's

Rolled dough
ready to use
 

1990's

Pie dough
made with
butter
Puff pastry
squares
Pizza Kit
conditioned
in can
Organic
pie dough
Pizza dough
with baker’s yeast
 

2000's

Cake batter
conditioned in doypack
First pie dough free
from hydrogenated fat
 

2010's

Pizza kit conditioned
in flowpack
Block of Pizza
Pie dough made
with pastry butter
 

2016

Gluten-free
Bread dough