Let s share fruit at its best Catalogue 2018
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Alain Boiron Managing Director Side-by-side with talents all over the world «75 years of passion «75 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions. Aware of what a privilege it was to take charge of the company in 1990, I continue the expansion of the business with passion. Based in the heart of the orchards of Valence, France, the company now has a subsidiary in the United States, an office in Hong Kong and shines alongside great chefs in more than 80 countries. To have exceptional fruit solutions, you can count on our unique expertise in blending and processing fruits, on the producers who provide us with fruits of rare quality, on our network of distributors around the globe and the women and men of the company without whom nothing would be possible. From hors d œuvres to dessert and drinks our fruit solutions guide your inspiration and release your creativity. Let s share fruit at its best together!» 3
A source of inspiration for 75 years 1942 Creation of the company by the Boiron family 1970 Invention of the frozen fruit purée: a revolution for professional chefs 1976 Launch of the first 100 % fruit purées 1985 Arrival on the market of the first 1 kg trays: new high performance containers 2009 Concentration of the activities at the Valence site, in the heart of the French fruit orchards 2014 Launch of the international competition Trophée Jeunes Talents 2017 Opening of the Hong Kong office 2018 Launch of the USA Subsidiary Michel Willaume, Les vergers Boiron Brand Ambassador 130 employees 80 million Euros turnover including 80% export Present in 80 countries 140 product references 70 fruit flavours 4 KG % over 15,000 tons of purées sold a year 50 % of the purées produced are 100% fruit
Contents Bringing you the best in fruit 6 By Chefs, for Chefs 12 Partnerships around the world 18 Your creations are pure genious. Our fruit solutions too. 20 Our 100 % purées 22 Our sugared purées 23 Our concentrated preparations 24 Our coulis 25 Our fruits - whole and in pieces 26 Flavours table 27 5
Bringing you the best in fruit Discover the creation of our fruit solutions - from the selection of the best varieties to the finished products. 6
1 Travelling the world Throughout the year our team of researchers and agronomic experts keep a close eye on all the market players to find the best varieties of fruits. The goal: to meet your quality and taste requirements, keep the real characteristics of the varieties, and fight against blandness of taste. Christine Sarzier, Purchasing Manager 2 Selecting the best Every producer or farmer goes through a strict selection and has to respect our quality criteria specifications and environmental and food safety standards. From growing to delivery we carry out plant health inspections to meet the strictest regulations. «Our policy is to construct long-term partnerships with local producers. We can even help finance plantings. This trust and commitment are our way of creating a fair and close partnership.» «A commitment for 17 years - a real chance.» Jean-François Besson, Peach Producer at Mirmande (Drôme) For our white peach purée we wanted to use an old variety, the Bellerime, for its aromatic delicacy. In 2015 we helped the producer J.F. Besson to replant 660 trees on 2,9 acres and we made the commitment to buy the totality of his harvest for 17 years. This partnership gives you the chance to enjoy an uncommon variety of peach that benefits from excellent sunshine and all the care of an experienced producer. Discover the video on my-vb.com 7
A 13,000 m2 factory in the heart of the Drôme orchards 3 Quality control Each variety is harvested when fully ripe. Following the rhythm of the harvests and seasons, the fruits are delivered to our Valence site. All the incoming batches - without exception - are checked. A sample of each batch is taken, transformed, and tasted by a committee of experts. The batches of fruits are then analysed: brix, viscosity, taste; and classified according to their properties in preparation for the blending. Food safety is an absolute priority No compromise with food safety: our policy is to go further than French and international regulations. This requirement requires continuous monitoring by our integrated laboratory and external experts, through regular physicochemical, microbiological and phytosanitary analyzes. Our measures also include staff training, audits of our suppliers of raw materials and packaging, risk analysis on new issues such as the fight against fraud and malice. 22000 Food Safety System Certification 22000 8
«Quality and food safety are a state of mind that is compulsory for every woman and man in the company. Every year we invest heavily in these fields in order to give our clients perfect satisfaction and to meet our FSSC22000 certification s requirements.» Christiane Garnier, Food Safety Manager 9
4 The blending The blending consists, for a given fruit purée, in mixing several batches of different varieties, origins, or harvests. Following techniques inherited from the world of champagne our experts define the best assemblage to recreate - every time - the unique taste of each of our fruit solutions. This Les vergers Boiron style is defined by specific criteria: texture, acidity, sugar, flavour, taste This essential stage lets you guarantee unchanging taste, sugar ratio (Brix), and acidity whatever the organoleptic diversity, fluctuations in the weather, or harvest volumes. This technique of blending is only possible thanks to precisely classifying each batch and an important stock of each flavour. In order to meet your requirements for authenticity and freshness no artificial colouring agent, preservative, or thickener is added. 5 Adapting the transformation process for each fruit Fragile and unique - for us the fruits are a subtle creation and we take the greatest care in respecting their natural properties. Each undergoes a specific transformation process. This process satisfies our environmental policy s commitments - particularly with the recycling of the non-comestible parts (pips, stones ). Next comes the crucial stage of pasteurisation or flash-pasteurisation, which we adapt depending on the nature of the fruit. The heart of our know-how - the aromatic power and taste of the fresh fruit you will be able to appreciate - depends on this stage. 10
6 Packaging in a protected environment The production is carried out in a protected environment: camera monitoring to detect the presence of any impurity, and pressurised atmosphere in order to avoid any risk of contamination. Once packed the product is frozen by going through a tunnel at -40. C. It is then stored at -20 C. Very precise traceability is set up to assure you quality and food safety. Making your daily routine easier with appropriate containers For products that meet your expectations and make your daily work easier we provide you with appropriate containers: tray, bottle, jar, sachet, tub They guarantee optimum preservation of the fruit in time, food safety through perfect isolation from all risk factors, and practicality of use to simplify your daily routine. 11
Vous apporter le meilleur du fruit By Chefs, for Chefs For you we have created a whole world of services to guide your inspiration: workshops, demonstrations, but also places for exchanges, practical advice, and innovative applications We stand by you every day. 12
Listening out for trends and local cultures Europe, Asia, the Americas: we seek out Chefs all over the world to discover and share their vision, their recipes, their methods of work, and understand how they free their creativity. Much more than fruit Recipes, advice, demonstrations, educational courses, exchange platform, and fairs are there to learn, share ideas, and support your talent. Your «home-made sorbets» solution Our on-line application, designed by professionals for professionals, enables you to create your homemade sorbets in a few seconds. We are always listening to consumers so as to anticipate coming developments, innovate, and adapt to new expectations - especially in the fields of respect for health and the environment. Choose among our 70 flavours, decide on the total quantity you want, the brix ratio you want to have, and let yourself be guided. Ideal sugar dosing, perfect texture, and balanced flavours all your sorbets are a success. Your daily toolkit my-vb.com Facebook Instagram Digital applications Over 1,000 recipes Product sheets my-vb.com/en/news/sorbet.html WeChat YouTube Recipe booklets Samples Newsletters 13
Ambassadors all over the world Present throughout the world we rely on the energy and talent of about twenty ambassadors. Regularly these creative, reputed Chefs put their teacher s apron or hat on to give demonstrations and give you the benefit of their experience, ideas, and know-how. Gaël Etrillard Patisserie Chef Les vergers Boiron Asia Jean-Christophe Duc Patisserie Chef Les vergers Boiron Europe 14
Jean-Thomas Schneider Patisserie Chef Patisserie World Champion 2017 Ice-Cream World Champion 2018 Europe Michel Willaume Patisserie Chef Patisserie World Champion 2001 Europe Asia Adam Handling Executive Chef British Chef of the year 2014 Scottish chef of the year 2015 UK best restaurant of the year 2017 Europe Marc Balaguer-Fabra Patisserie Chef Ice-Cream World Vice-Champion 2018 Europe Pierre Lingelser Patisserie Chef Best Patisserie Chef of the year 2004 & 2009 Europe Guilherme Guise Patisserie Chef Europe 15
Daisuke Mori Pâtisserie Chef Asia Shigeo Hirai Patisserie Chef World Chocolate master 2009 Asia Hiroshi Kaneko Patisserie Chef Asia Llyod Hamon Patisserie Chef Asia Sam Jeveons Mixologist Asia 16
Freddy Diaz Mixologist North America Giovanni Depergola Mixologist Middle-East Angela Pinkerton Patisserie Chef North America Mickael Laiskonis Patisserie Chef 2014 Culinary Professional of the Year North America Kriss Harvey Patisserie Chef North America 17
Partnerships around the world Schools, associations, academies because creation is also invented every day and because we believe in sharing experience, we have developed partnerships with the major culinary figures worldwide. 18
Our partner schools Asia Pacific New Zealand AUT Indonesia Heavenly Sweet Singapore @ Sunrice China Haollee Institut culinaire français L Arome Kaida Vocational School Belle-vie l Amour Korea Sucree Baking Studio Hoseo University Japan Chocolate Academy Europe Spain NitroSchool Vakuum Germany Konditorei Fachschule Köln Chocolate Academy Italy Carpigianni Gelato University CAST Alimenti Etoile Academy Boscolo Turkey Uluslararası Servis & Lezzet Akademisi Chocolate Academy Poland Ashanti (School) Chocolate Academy Austria Gastgewerbefachschule (GAFA) Vienna France École Lenôtre La maison de la crème École Gastronomique Bellouet Conseil L École Stéphane Glacier Chocolate Academy Trophée Jeunes Talents Les vergers Boiron makes a commitment for the young generations with the Trophée Jeunes Talents. Every year our culinary competition chooses 3 young gastronomy students by giving them the opportunity of going to work and learn for one year abroad in several gastronomic establishments. United States International Culinary Education Center Johnson & Wales Lenôtre Culinary Institute Atelier Melissa Coppel Our partners Find out what the 2017-2018 prize-winners have to say on tropheejeunestalents.com Margaux Bréhier, Marie Fourmont, and Damien Rousset are the happy prize-winners 2017-2018. They have the chance of being taken on in Belgium, Germany, and Norway, with Ferdy Debecker, Bocuse de Bronze in 1999, Claus Weitbrecht, Bocuse de Bronze 2003, and Ørjan Johannessen, Bocuse d Or 2015, respectively. UK PA S TRY C LUB 19
Your creations are pure genious. Our fruit solutions too. You have a passion for taste, quality and authenticity, so we share fruit at its best together. 20
For original creations that surprise the most refined palates or preparations with an old-fashioned flavour, from hors d oeuvres to dessert, not forgetting the dishes and drinks, our fruit solutions unique diversity, taste and character nourish your creative energy. Purées, coulis, and preparations 100% fruit without any artificial colouring agents, thickeners, or preservatives. Our range of flavors and aromatic notes opens an infinite potential for you and guarantees to give you the real taste of the fruit. Practical to use, reliable quality, and available all year round the Les vergers Boiron fruit solutions change the way you work and save you valuable time without compromising the quality. And you, which do you prefer? 21
Our purées 100% The purées 100 % fruit without any added sugar give you fruit at its best and nothing but the fruit. Without preservative, without colouring agent, without GMO or thickener, their pure and preserved taste lets you satisfy the need for genuine products with an intense taste. They give you the freedom to work with the best of fruit and to dose the quantity of sugar for lighter and ever more delicious preparations. Tray 1 kg Tub 10 kg Available packaging page 27 22 Fruits of the orchard Dark red plum Fig Mirabelle Rhubarb Water melon Red fruits Morello cherry Raspberry Strawberry Tropical fruits Banana Kiwi Lemongrass Mango Passion fruit Pineapple Pomegranate Citrus fruits Bergamot Blood orange Kalamansi Lemon Lime Mandarin Orange & Bitter orange Pink grapefruit Yuzu Vegetables Pumpkin Red pepper
Our sugared purées A rigorous selection of the most beautiful varieties of fruit sun-kissed and picked when perfectly ripe. The expertise in blending acquired over generations gives you an unvarying flavour, colour, and texture just like fresh fruit - without additives. Ready to use and practical they assure you the longest preservation period after unfreezing on the market (between 10 and 15 days) and a precise brix (+/- 1 ). Tray 1kg Tub 10kg Available packaging page 27 Fruits of the orchard Apricot Blood peach Chestnut & vanilla Melon White peach Pear Green apple Red fruits Blackberry Blackcurrant Blueberry Cranberry & Morello cherry Mara des bois strawberry Morello cherry Raspberry Red currant Red fruits (1) Strawberry Wild strawberry Tropical fruits Caribbean rum cocktail (2) Coconut Ginger Guava Lychee Papaya Spicy mango (4) Tropical fruits (3) Citrus fruits Citrus cocktail with Cointreau (5) Fruits of the sun (6) 1. Red fruits: strawberry, blueberry, blackcurrant, blackberry. 2. Caribbean Rum Cocktail: pineapple, coconut, lime. 3. Tropical fruits: pineapple, passion fruits, mango, lime. 4. Spicy mango: mango, lime, natural ginger and coriander extracts. 5. Citrus cocktail with Cointreau : Mandarin, orange zests, natural bergamot extract. 6. Fruits of the sun: blood orange, pink grapefruit, orange, kalamansi. 23
Our concentrated preparations Experience an intense fruity taste in these fruit concentrates - without added sugars. By means of a low-temperature vacuum concentration process each variety offers rich and astonishingly powerful aromas, aromatic notes, and fruit zest sometimes balanced by a few drops of essential oils (natural fruit peel extract). Result: a product rich in taste and dry matter for varied applications, especially in chocolate-making/confectionery, ice-cream-making, or for adding to a fruit purée. Jar 500g Tub 10kg Available packaging page 27 Blood orange Lemon Mandarin Orange 24
Our coulis Add a final touch to all your preparations, with creamy coulis ready to use without added flavouring or gelling agents or thickeners. Their smooth texture and high fruit content give a touch of colour and flavour. Their flexible plastic bottle with its pouring tip provides easy use and precise dosing for your preparations, such as decorations on plates, ice-cream or sorbet toppings, multi-layer verrines, or accompaniments for desserts. Bottle 500g Apricot Blackucurrant Mango & Passion Raspberry Red fruits Strawberry 25
Our fruits - whole and in pieces Make your creations sublime with our whole fruits ready to use from a rigorous and strict selection of the raw materials. Harvested when ripe, we give the fruit special attention - meticulous sizing, limited water content, perfect colour, and optimum texture to give fruit of excellent quality. 1 kg pack Apricot Blackberry Blackcurrant Blueberry Dark red plum Fig Lingonberry Morello cherry Raspberry Red currant Red fruits Rhubarb Strawberry 26
Flavours table Purées 100% Sugared purées Concentrated Preparations Coulis Fruits - whole and in pieces Tray 1 kg Tub 10 kg Tray 1 kg Tub 10 kg Jar 500 g Tub 10 kg Bottle 500 g Sachet Red fruits Fruits of the orchard Tropical fruits Citrus fruits Vegetables Blackberry Black cherry Blackcurrant Blueberry Cranberry & Morello cherry Lingonberry Mara des bois strawberry Morello cherry Raspberry Red currant Red fruits Strawberry Wild strawberry Apricot Blood peach Chestnut Chestnut & Vanilla Dark red plum Fig Green apple Melon Mirabelle plum Pear Rhubarb Sea buckthorn Water melon White peach Banana (1) Caribbean Rum Cocktail Coconut Ginger (Speciality) (1) Guava Kiwi Lemongrass (Speciality) (1) Lychee Mango Mango & Passion Passion fruit Papaya Pineapple Pomegranate Spicy mango Tropical fruits Bergamote Blood orange Citrus Cointreau cocktail Fruits of the sun Kalamansi Lemon Lime Mandarin Orange Pink grapefruit Orange & bitter orange (1) Yuzu Red pepper Pumpkin (1) Without added sugars 27
my-vb.com Les vergers Boiron BP 21016-26958 Valence Cedex France Les vergers Boiron - Photos : istock-thinkstock-les vergers Boiron-Ginko-Travail associés-foodconnexion-eric d Hérouville-Claude Fougeirol - Non-contractual document. Concerned to constantly improve our products we reserve the right make any amendments we deem useful - DCP15G-J - February 2018 - Products/flavours may not be available in certain countries. Please contact our Les vergers Boiron commercial manager to know all the details of the products and services available in your zone.