Notizie

The harvest of the famous Mogette bean has begun !

Our Mogette beans from the Vendée region of France were sowed during the months of May and June, and it...

Interview of Jérôme BONNET – Sales manager – Food service

Interview of Jérôme BONNET – Sales manager – Food service  Thanks to 20 years of experience and training in the...

New line of frozen legumes!

By combining its industrial know-how with the agricultural know-how of CAVAC, Atlantique Alimentaire is starting a new line for cooking...

Our community celebrates its 1000 followers on LinkedIn

On January 31, 2020 Atlantique Alimentaire celebrated the 500th subscriber to its LinkedIn page. One year later, almost to the...

REAALISE approach: an update with Jérémy Bouron, QSE Manager (Quality Safety Environment)

Interview with our QSE Director Jérémy Bouron : Can you explain to us the origin of the REAALISE approach? In...

définition surgélation congélation

What is the difference between freezing and deep-freezing?

In order to fully understand our metier as creator and manufacturer of frozen food solutions, we felt it was important...

The New Aquitaine region supports our export development

Atlantique Alimentaire, already active in several export markets, has set itself the strategic objective of significantly reinforcing its export turnover...

Atlantique Alimentaire reduces its carbon footprint with the support of the consultant “CertiNergy & Solutions”

The industrial company ATLANTIQUE ALIMENTAIRE , specialising in frozen delicatessen products, has just signed an Energy Performance Contracting Project with...

[It] Un know-how specifico per soddisfare le esigenze della ristorazione fuori casa

Un know-how specifico per soddisfare le esigenze della ristorazione fuori casa 1/ Competenza culinaria e R&S un team di R&S...

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