CAPFRUIT GRANTED AEO STATUS
CAPFRUIT GRANTED AEO STATUS
Quality has always been an essential element in Capfruit’s policy.
|What is an Authorised Economic Operator?
‘To be an ‘AEO’ is to demonstrate that you have been awarded a mark of quality for your customs procedures which is recognised internationally.’
Thanks to this accreditation, Capfruit’s international trading is easier, smoother and more secure, providing you with the best possible customer experience.
Your satisfaction has been our priority for 20 years.
News from the plate
NO ADDED SUGAR
100% NO ADDED SUGAR
SIMPLY FRUIT, our commitment to naturalness
From February 1st, we manufacture ALL OUR FRUIT PUREES frozen in 1 kg jars, WITHOUT ANY ADDED SUGAR, other than those naturally present in the fruit.
We are so convinced of the purpose of this range that we will absorb the price difference generated by this change in recipe. And we are making this commitment this year and will extend it for all the years to come.
A TRANSFORMATION respectful of the fruit
PRODUCTIONS throughout the seasons
Cap'Recette London is now available !
Discover the brand new Cap'Recette London!
A booklet of 15 recipes created by 15 Chief from London.
That second edition of "Cap'Recette London" has been presided by Pastry Chef Alistair Birt.
15 Londonian Chefs have worked to present these amazing recipes making us travel to their respective universe.
The president, Alistair Birt, Pastry Chef at Harrods, London.
"I was humbled when asked to contribute and even more so when asked to write the editorial. The recipes here show what can be created with antastic produce, technical ability and most importantly, a creative mind. I hope you gain as much inspiration as I did reading them all. Many thanks to the contributing chefs and their teams for the time and effort put into this collaboration, but especially to the team at Capfruit for bringing us all together.."
|Voir le Cap'Recette Londres|
News from the land
OUR COMMITMENT ! Transparency and traceability
REGIONS, TERROIRS AND TERRITORIES!
It is by selecting a specific terroir and making a lasting commitment, alongside these producers, that we can guarantee the quality of our products and traceability to the plot.
TRANSPARENCY AND TRACEABILITY
Our entire fruit sector is traceable and we are going even further with our Cap’Source approach, which is a deep commitment to sustainable agriculture.
A REASONED AND SUSTAINABLE APPROACH
The environment is at the heart of our concerns and it is a value shared by each of our producer partners. Indeed, by making reasonable use of crop treatment solutions or by integrating natural treatment methods, our producer partners drastically reduce the impact of cultivation on the environment and sustainably preserve the land on which they work.
CASSE-CROUTE DES CHEFS 2019
Gabriel Paillasson, sponsor chef of the 13th edition of Capfruit’s Casse-Croûte des Chefs
Capfruit organized its traditional Casse-Croûte des Chefs on June 17, 2019 in Anneyron in the Drome department of France
For this 13e edition, Capfruit was very proud to welcome Gabriel Paillasson, the Founding President of the Pastry World Cup and Sponsor Chef of this event.
The morning was spent visiting the production site, which gave catering professionals from across the globe the opportunity to discover just how Capfruit’s delicious fruit purées are prepared. Next the visitors were able to taste these purées, not only the classics but also the creations in the ‘Seasonal Flavors’ range and the Fruit’Elite Nuts purées. On a day blessed with abundant sunshine, the new vegan range, Fruit’Soft was particularly appreciated, as these products are just perfect for creating 100% natural sorbets, packed full of fruity flavor.
The day also gave the Chefs and all Capfruit’s many partners the opportunity to meet Eliane and David Bégot, fruit producers at Chanas in the Isère department, who welcomed us to their fruit farm where all our guests gathered for lunch in the heart of the orchards.
Always a moment of conviviality, this 13th edition of the Casse-Croûte des Chefs was no exception, a shared moment of peace and pleasure for all present, all catering professionals inspired by a shared passion for the land and what the land has to offer.
Gabriel Paillasson, a key player in the world of Pastry
A master craftsman and winner of more than a hundred or so competitions, Gabriel Paillasson is the only person ever to have won the titles of ‘Meilleur Ouvrier de France’ in both Pastry and Ice cream. An Officer of the Légion d’Honneur, his name has featured in the definitive Larousse Guide to Gastronomy since 2007. Co-founder of Sirha, he decided to create the Pastry World Cup in 1989, thus giving Pastry the nobility and recognition it deserves.
Photo credit: ©Cook and Shoot by Aline Gérard