{"id":10050,"date":"2020-03-06T14:39:11","date_gmt":"2020-03-06T14:39:11","guid":{"rendered":"http:\/\/imperialbe.webhosting.be\/?page_id=10050"},"modified":"2020-03-06T14:59:21","modified_gmt":"2020-03-06T14:59:21","slug":"histoire","status":"publish","type":"page","link":"https:\/\/imperialmeatproducts.be\/fr\/histoire\/","title":{"rendered":"Histoire"},"content":{"rendered":"

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\r\n 1953 : Les d\u00e9buts<\/div>
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Jozef de Spiegeleire<\/strong> cr\u00e9e \u2018Imperial Vleeswaren\u2019 en 1953<\/strong>. Il fume lui-m\u00eame ses salamis selon les m\u00e9thodes anciennes et artisanales h\u00e9rit\u00e9es de son p\u00e8re et de son grand-p\u00e8re. Le tout premier salami produit par Imperial est baptis\u00e9 \u2018Kopenhager\u2019.

L\u2019entreprise conna\u00eet une forte croissance gr\u00e2ce \u00e0 la qualit\u00e9 des saucissons Imperial. \u00c0 la fin des ann\u00e9es 1950 est cr\u00e9\u00e9 le tout premier atelier. Imperial Vleeswaren poss\u00e8de ainsi la premi\u00e8re salle conditionn\u00e9e pour la fabrication de salami en Europe<\/strong>.<\/p>\n<\/div>\r\n

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\r\n 1966 : Le vrai saucisson d\u2019Ardenne<\/div>
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L\u2019assortiment de produits de charcuterie conna\u00eet un essor spectaculaire dans les ann\u00e9es 1960<\/strong>, gr\u00e2ce \u00e0 un parc de machines extr\u00eamement moderne pour l\u2019\u00e9poque. L\u2019hygi\u00e8ne est d\u00e9j\u00e0 alors une grande priorit\u00e9. En 1966, la famille De Spiegeleire fonde Champlon Salaisons<\/strong>.\u00a0

Avec Marcassou, l\u2019entreprise lance son tout premier \u2018saucisson traditionnel ardennais\u2019 sur le march\u00e9. Peu de temps apr\u00e8s est d\u00e9velopp\u00e9 le premier vrai Jambon d\u2019Ardenne, dont le saumurage, la maturation et le fumage sont soumis \u00e0 des crit\u00e8res de qualit\u00e9 stricts.\u00a0En 1976<\/strong>, le Jambon d\u2019Ardenne<\/strong> de Champlon Salaisons re\u00e7oit le label \u2018appellation d\u2019origine\u2019, qu\u2019il peut d\u00e9sormais arborer fi\u00e8rement.<\/p>\n<\/div>\r\n

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\r\n 1978 : Cornby Delicatessen<\/div>
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Cornby Delicatessen<\/strong>, qui s\u2019est sp\u00e9cialis\u00e9e dans la production de produits cuits, est cr\u00e9\u00e9e en 1978 au sein du groupe Imperial. \u00c0 peine un an plus tard, Cornby s\u2019installe dans le parc d\u2019entreprises pr\u00e8s du Groothandelsmarkt (march\u00e9 r\u00e9serv\u00e9 aux grossistes) \u00e0 Gand. L\u2019assortiment s\u2019\u00e9tend, avec du p\u00e2t\u00e9 de campagne, du p\u00e2t\u00e9 cr\u00e8me, du saucisson de Paris, du saucisson de veau et du saucisson aux champignons.

En 1987<\/strong>, le Filet d\u2019Ardenne<\/strong> fait son arriv\u00e9e dans la gamme. Cette sp\u00e9cialit\u00e9 ardennaise est fabriqu\u00e9e avec les meilleurs morceaux du jambon, et est fum\u00e9e de fa\u00e7on artisanale.<\/p>\n<\/div>\r\n

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\r\n 1990 : Garantie de qualit\u00e9<\/div>
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D\u00e8s 1990<\/strong>, Imperial applique les principes HACCP<\/a><\/strong> et joue ainsi en Belgique un r\u00f4le de pr\u00e9curseur en mati\u00e8re de contr\u00f4le de la qualit\u00e9. Ceci confirme \u00e0 nouveau toute l\u2019importance qu\u2019Imperial accorde depuis ses d\u00e9buts \u00e0 la qualit\u00e9 et \u00e0 l\u2019hygi\u00e8ne.

Le VLAM (centre flamand pour la promotion des produits agricoles et de la p\u00eache) introduit en 1992 le label de qualit\u00e9 Meesterlyck<\/a><\/strong>. Peu de temps apr\u00e8s, Imperial lance le\u00a0Jambon Leielander<\/strong>\/Jambon de la Lys, qui d\u00e8s son d\u00e9veloppement satisfait aux exigences strictes lui permettant d\u2019arborer le label. Le\u00a0Jambon Leielander\/Jambon de la Lys\u00a0reste \u00e0 ce jour le produit phare de la gamme\u00a0Meesterlyck<\/strong>, qui est synonyme de qualit\u00e9 sup\u00e9rieure.<\/p>\n<\/div>\r\n

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\r\n 1994 : Dacor rejoint le groupe Imperial<\/div>
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En 1994<\/strong>, l\u2019entreprise Dacor \u00e0 Zwijnaarde<\/strong> rejoint le groupe Imperial. Elle se concentre sur la production des jambons cuits et des p\u00e2t\u00e9s. La m\u00eame ann\u00e9e, Imperial est la premi\u00e8re entreprise de charcuteries situ\u00e9e en Flandre \u00e0 recevoir la certification ISO9001<\/strong>.

Le nouveau mill\u00e9naire d\u00e9bute avec l\u2019int\u00e9gration de l\u2019entreprise Amando \u00e0 Destelbergen<\/strong> dans le groupe Imperial. En 4 g\u00e9n\u00e9rations, Amando a amass\u00e9 un consid\u00e9rable savoir-faire en mati\u00e8re de production de salamis de qualit\u00e9 sup\u00e9rieure. Amando devient le d\u00e9partement de \u2018d\u00e9coupe \u2019du groupe.<\/p>\n<\/div>\r\n

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\r\n 2008 : Campofrio Food Group<\/div>
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Imperial a f\u00eat\u00e9 ses 50 ans en 2003. Imperial Meat Products est entre-temps devenu un groupe de premier plan dans le secteur de la viande. Chacune des cinq entreprises qui composent le groupe occupe une position forte sur le march\u00e9. 50 ans d\u2019Imperial, c\u2019est une grande histoire de service et de qualit\u00e9.

Depuis 2008, Imperial Meat Products fait partie de Campofrio Food Group<\/a>. Plus de\u00a0800\u00a0collaborateurs travaillent aujourd\u2019hui dans les cinq sites et ont \u00e0 c\u0153ur de proposer des produits de grande qualit\u00e9.<\/p>\n<\/div>\r\n

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\r\n 2014 : Sigma Alimentos<\/div>
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Sigma Alimentos<\/strong> est une entreprise mexicaine de transformation et de distribution de produits alimentaires, ayant des implantations au Mexique, aux \u00c9tats-Unis et en Europe. En 2014, l\u2019entreprise a repris Campofrio et, par l\u00e0 m\u00eame, Imperial Meat Products. Outre de la viande, Sigma commercialise \u00e9galement des yaourts et des fromages.

Sigma appartient au groupe Alfa<\/strong> et occupe plus de 45.000 personnes. Num\u00e9ro 1 dans le traitement de la viande en Am\u00e9rique du Nord, au Mexique et en Am\u00e9rique centrale, Sigma vise principalement la commercialisation de produits adapt\u00e9s aux go\u00fbts locaux des consommateurs et est tr\u00e8s ax\u00e9e sur l\u2019innovation des processus.<\/p>\n<\/div>\r\n

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\r\n 2017 : Charcuteries v\u00e9g\u00e9tariennes<\/div>
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En 2017, Aoste est la premi\u00e8re marque de charcuterie \u00e0 lancer une gamme de charcuterie v\u00e9g\u00e9tarienne<\/strong>, sous le nom \u2018Le V\u00e9g\u00e9tarien\u2019, avec l\u2019ambition d\u2019\u00eatre d\u2019ici quelques ann\u00e9es le plus grand fournisseur d\u2019alternatives v\u00e9g\u00e9tariennes en Belgique. Les nouvelles recettes poss\u00e8dent le label europ\u00e9en \u2018V\u2019 qui signifie qu\u2019elles sont 100% v\u00e9g\u00e9tariennes.<\/p>\n<\/div>\r\n

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\r\n 2019 : Strat\u00e9gie 0-50-100<\/div>
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Apr\u00e8s avoir remport\u00e9 en 2018 le Purpose Award, le CEO Remco Kok lance la nouvelle strat\u00e9gie 0-50-100 : 0% de gaspillage, 50% de viande en moins et 100% de transparence. Avec son \u00e9quipe, il d\u00e9finit les objectifs qu\u2019il veut atteindre d\u2019ici 2025.<\/p>\n<\/div>\r\n

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