A shift in consumer demand
Galliance Ancenis’ customers are primarily large and medium-sized retail stores (GMS) all over France, as well as the out-of-home consumption sector, including restaurants, cafeterias, delivery services, butchers, caterers, rotisseries, and bakeries. In France, 90% of chicken are cut into pieces.
Whole chicken are usually reserved for special occasions like weekends in family settings, while on weekdays chicken breast portions are preferred. Label Rouge products are mostly sold whole. More chicken are, however, being cut. Therefore, Galliance’s equipment needs to be flexible to meet these changing consumer demands.
High standards for animal well-being
Galliance Ancenis’ new site incorporates advanced technology to comply with current regulations, including animal welfare regulations. Nicolas Eymeoud explains, “The equipment and technology of our old facility, dating back to the 1970s, were no longer up to par. It was primarily designed to handle whole chicken, while consumption has moved towards more cuts. This was one of the reasons to build a new processing plant located 500 meters from the old one.”