Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants. A look back at Cookers' business and our support with Managing Director Miguel MSANN.

"The CTCPA teams are very professional. I find there's real added value in working with the CTCPA, it's an investment well worth making!"

Introduce us to COOKERS
CAFE NAJJAR is a leading Lebanese coffee group with 3 subsidiaries specializing in :

• Roasting. This is our original profession. We've been doing it for over 70 years.


• Aperitif mix (nuts)


• Frozen pastries (croissants, cakes, cookies, muffins, etc.). This division has been in existence for over 15 years. I am the General Manager.

Our products are sold in supermarkets via our own brand or white label. They are also sold to restaurant chains and fast-food chains such as Burger King, Dunkin Donuts...).

Our products are mainly sold in Lebanon and exported to 8 countries (the United States, Africa, Arab and Gulf countries).

Why did you contact the CTCPA?

A few years ago, my colleagues worked with the CTCPA in Avignon on a project involving ready-to-eat meals. They had a great experience and recommended that I contact you!

We were in the midst of trials to produce croissants and cheese-filled breads sold at room temperature with a shelf life of around 15 days. We needed a technical partner to identify the key points that would enable us to get closer to our target product.

How did the CTCPA support COOKERS?

Support began with a diagnosis of the existing situation (historical analysis), followed by scientific support and technical expertise in the form of an 8-hour package, with two CTCPA staff (a technologist and a microbiology expert). This package was used to run videoconference meetings, but also for back-office time required for data interpretation or research, and for analyses carried out by the Avignon microbiology laboratory for specific additional analyses (identification analysis to understand the origin of contamination).

How did the support go?

I was 99% in contact with Gilles BERTHEAU. Working with the CTCPA has been a great experience. The teams are professional. I even had the opportunity to visit the Nantes site twice. Everyone was very welcoming. I think there's real added value in working with the CTCPA, it's an investment well worth making!

Where do you stand today?

We're continuing to work on our products. We've already solved the packaging problem. We are waiting for the delivery of new ingredients to finish R&D.

Where can we find you soon?

We'll be at SIAL from October 19 to 23!

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CONTACT COOKERS : 

• Miguel MSANN - mmsann@cafenajjar.com


• Website - the Cookers - Facebook - Twitter

CONTACT CTCPA : 

• Gilles BERTHEAU, Plant proteins & cereals business manager: gbertheau@ctcpa.org

The development of food products, processes and packaging is at the heart of our DNA. As a technical center, our mission is to identify, test and advise on innovations processes, products, ingredients, packaging for a organoleptic experience, and health of your consumers. You have a project? Please contact us!