From freeze-dried... to appertized
At the request of sailors who wish to vary their food, Lyophilise&Co adds appertised (or sterilised) food to its catalogue, a kind of canned food in bags. If the bags are heavier (not dehydrated) than freeze-dried, the taste is much better. But that's another debate.
"Sébastien Josse or Bernard Stamm had their own network of star chefs who cooked and sterilized dishes before putting them in bags." But like the freeze-dried products previously referred to, the idea is to offer this cooking method to as many people as possible. However, the supply on the market is low. Only two brands market appertized food.
The Lorient-based company then found French manufacturers and caterers in the southwest or in Angers, for example. "Since they are human-sized companies, they can be asked to test recipes or adapt others. Some runners wanted salt-free dishes, others with more fiber..."
Good aperitized dishes ©Bateaux.com
A diversified activity
Still thanks to browsers, Ariane is expanding its product range. Snacks, dried meat and camping equipment (stove, gas cartridge, water filter, flask, thermos...) are added to the company's stock. "Thanks to their requests, they feed us and bring us new ideas."
Finally, thanks to its varied stock, Lyophilise&Co attracts many profiles and not only sailors: marathon runners, cyclists, hikers, campers, but also institutions (embassies, barracks in case of complicated situations...) or the famous "findumondists" (we are talking about those people who stock up on food - the interest of the freeze-dried is its very long conservation - in anticipation of the end of the world... And yes, they do exist)
With a concept unique in France and Europe - yes, Le Vieux Campeur and Decathlon also offer outdoor food, but not at this level of specialization - mayonnaise takes off quickly. But we must maintain this leadership status and this requires a diversification of the products on offer.
The snacks offered by Lyophilise&Co ©Bateaux.com
The choice of products by Lyophilise.fr
To satisfy its demanding customers, the company is always on the lookout for new products. "We regularly develop new ranges, but always through quality products. Reference is mainly made to qualitative criteria. We have many challenges with the Vendée Globe, particularly where the difficulty of the race requires food with a high energy value, but not only. Meals are the unique link with civilization. They bring more than just an energy recharge."
To enter new references to its catalogue, the team tastes the new products sent by the brands. "In general, it's radical, either you like it or you don't. There is no middle ground." explains Clara, sales representative at Lyophilise&Co. Then it's a risk taking. "We're trying to sell it. If it pleases, we keep going and if it doesn't work, we move on. New recipes are generally quite popular," she adds. Thus, every 2 to 3 months new flavours appear on the shelves.
When Lyophilise&Co exhibited at Survie et Outdoor, it became clear that the products that appeal to people are often the most original.
A freeze-dried meal Couscous and spinach from Real ©Lyophilise&Co
