Agral Butter is strengthening its expertise and emphasising that it is a family operation by inviting Christelle and Sévérine Cabay, the daughters of the company’s CEO, Jean-Marie Cabay, to join the company.
The arrival of Séverine and Christelle emphasises the fact that Agral Butter is a family-owned company even more. With their support, the company can continue to focus on sustainable growth.
Séverine Cabay (to the left) holds a Master in Economics from the Université libre de Bruxelles. She spent ten years working for a large financial institution.
Christelle Cabay (to the right) holds a degree in Communication Science from the Université libre de Bruxelles and a Management degree from Solvay Brussels School.
Christelle Cabay has ten years of experience working as a B2B sales manager in a multinational environment.
Christelle and Séverine, Jean-Marie Cabay’s (in the centre) twin daughters, bring their energy and vibrancy to Agral Butter’s current team. They will meet customers for the first time at the 2016 Sial trade show in Paris from 17 until 19 October.
Agral Butter at Sial Paris
The Sial trade show in Paris is the main food event of the year, on the European and international level. As is the case every year, Agral Butter will also attend this trade show, sharing a booth in Hall 7 (no. C241) with a Belgian collective where we will present our range and our new products.
Agral Butter sells its products around the world and is strongly export-oriented. Half of our turnover is generated outside of Belgium.
The 2016 Sial in Paris is a great opportunity to share our product approach and present innovations that we sell in other markets besides yours.
Visit our booth to discover our product innovations and our range of butters with added value. They are the result of our in-house skills combined with a wide range of packaging options and a continually changing recipe mix.
Paul Ranwez, Louis-Philippe Crahay, Jean Rouschop, Séverine Cabay and Christelle Cabay will be on hand to welcome you and find out more about your requirements and projects.
Sial Paris – Paris Nord Villepinte – from 16 until 20 October 2016 – Agral Butter: Hall 7 booth no. C241.
Butter in a glass jar
At the request of one of our customers, we developed a range of flavoured butters in reusable glass jars.
The Agral Butter team is always inspired by the type of challenge that involves creating new products that generate more added value for the butter market. At Agral we believe in continually expanding our range, combining our expertise in terms of butter recipes with innovative packaging solutions.
The new range, which is sold in Germany, a large consumer market for flavoured butters, might inspire you for your market.
We are at your service, as a partner for this type of product and will gladly introduce you to our existing range.
TRENDS : 60% butter: tomorrow's standard?
Will 60% butter become tomorrow's standard like semi-skimmed milk has done in the milk range? The answer will depend on the market players and consumers. Around ten years ago, the first reduced-fat butters (60% compared with full-fat butter 80 – 82%) were rather disappointing from both a practical and culinary point of view. Today, subsequent improvements in recipes have, however, narrowed the differences with full-fat butter.
On certain markets, the 60% butter meets a demand for reduced calorie products. And on others, it is the attraction of a cost price per kg that enables it to take its position with a more competitive retail price. And yet on others, it is the healthy and natural side of dairy products that has made it successful when compared with the vegetable fats on offer.
There is therefore no shortage of advantages for 60% butter.
At Agral Butter, we have worked extremely hard to develop 60% butters in terms of recipes and manufacturing processes. A priority project has been undertaken to eliminate additives and colouring from the initial recipes. The development of a 60% clean label butter opens up new perspectives at the level of consumer expectations in most of the markets in which we operate, through our brands or those of our customers.
So yes, 60% butter can take a leading position in the mass butter consumption market, subject to having the best 60% fat butter and marketing it through market positioning, which is adapted to the needs of the consumers in each market.
Want to learn more about this subject? Contact us
KNOW-HOW: First and foremost, listening to what you want.
Flavoured butter, a well-established product, particularly in Northern Europe, is mainly part of the "salted" range, like its "garlic and herb" version. If you combine that with culinary trends, the improvement of everyday lives, the desire to discover, then the category can take on an entirely different momentum!
For one wholesale customer, Agral Butter's R&D department has developed a creative range of sweet and salted flavoured butters. No fewer than 12 flavours have been prototyped and tasted with the customer and his panel in order to identify those which best meet the market expectations. After discussion, tasting, adjustments, the idea has been finalised, including the packaging.
The 100g "Finger" packaging format was decided upon and the customer offered the chosen range under his own graphic codes.
For B2B development projects, the whole Agral Butter team is involved: from sales to marketing, R&D and production, and, of course, the Quality Department. Agral Butter listens to your ideas, helps you with your developments, challenges your needs and makes your projects a reality.
For further information, contact us.