Support, space rental, packaging and more
What is a farm product?
Farm products are developed by producers with their own products (fruits and vegetables, meat, fish). In our Lab, the products in ready made meals, soups, pâtés etc. come from the producers farms or local farms. Only &à% of our products come from outside (oil, butter, onions, garlic etc.). We wish to bring our beautiful and tasteful local products to you!
|vegetables preparation, cleaning, cutting, dehydration
|meat / fish cutting room
hashing, sausage pusher, salting, honey extraction
|sausage, roasts meat, fillets, honey potted and derived products
|stoves, cooking pot, steam oven, smoking room, dryer, cooling cell
|soups, ready meals, smoked fish, dried product (sausage, sausage), pâtés, fries, roast
|Custom packaging with autoclave sterilization
|ready meals, soups
fruits, fillets or confit meat & pâtés / terrines
|pork cabbage, pork with taro leaves etc., fish soup, fruits
compotes, fruits in syrup,
vegetable preparation, meat and fish
|sous-vide / doy pack
vegetables – root vegetables
vegetable / fish soup
pre-cooked taro package
* all products are labelled if they respect norms
|vacuum / doy pack
|fresh products, dry
|sausage, cut meat or fish
|Support & training
|creation & business plan
communication & marketing
|financing project, business partners
|recipe fact sheets
We work with the local producing company where fares are being developed that take into account several criteria. These fares are designed in such a way that they benefit the starting of small structures.
Renting the space
The FoodLab organization is defined according to a calendar which allows the producers to use the space according to their needs. Each producer subscribes to the general conditions of use of the FoodLab. There is also an agreement in terms of commitment, product volume and pricing. The goal is to allow everyone to grow according to their needs and desires in a respectful collaborative way. The organization helps to highlight everyone’s abilities.
Priority is given to producers, then to food professionals and finally to individuals.