Customer testimonials
Canning: the CTCPA assists Demoizet with the launch of their canning business
07
Apr
Published on: 07/04/2025
The CTCPA supported the Demoizet company within the framework of the launch of their canning business. A look back with Léonie SURPLY, Quality Manager.
"The support went very well. Given that we were in a totally new field for us, it was a real challenge. There's a huge amount of information to sort through, and without the support it would have been very difficult. The CTCPA acted as a guide, a real light in this labyrinth of information and technical choices."
Tell us about Demoizet: structure, vision, values, products...
Demoizet is a family business specializing in the production of charcuterie for four generations. Our business is highly seasonal, particularly during the festive season.
To compensate for this seasonality and ensure a more regular activity throughout the year, we decided to diversify our offer by launching a canning factory. This project, initiated by our manager Mr. Alban THEWYS, will enable us not only to expand our product range, but also to explore new distribution channels.
This transition to canning has the advantage of stabilizing our business throughout the year, and enabling us to offer our customers products inspired by our fresh recipes, but adapted for canning. In this way, we retain our know-how, while adapting it to a new form, offering different and complementary uses.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We approached the CTCPA because canning was a totally new field for us. The project represented a real challenge, requiring expert support from the outset. The CTCPA guided us right from the equipment selection stage, which was a major asset in putting our project on a solid footing.
Their support was comprehensive, from setting up the equipment to drawing up sterilization schedules, including process definition and training in heat treatment and autoclave operation, provided in particular by Xavier DEVIS, Technology Project Manager. This training was essential for us to master the techniques specific to preservation.
Our collaboration with the CTCPA continues to this day, with very regular exchanges, particularly on the preparation of our sanitary approval file, a key stage in the development of our cannery. Their expertise has been invaluable at every stage, and we're delighted to have been able to count on their support.
The recipes were developed in-house by our Operations Manager, Mr Maxime VALLERAND. However, we turned to the CTCPA for technical advice. These exchanges enabled us to refine our formulations while guaranteeing the quality and stability of our products. We're still in the final stages, but we're getting close to the definitive recipes.
Why did you choose the CTCPA? How did you hear about the CTCPA?
Initially, it was the company's director, Mr. Alban THEWYS, who chose to call on the CTCPA, based on a recommendation from one of his acquaintances. For my part, I came to know the CTCPA through another channel. I studied engineering at UniLaSalle, on the Beauvais site, where the CTCPA was involved in the development of the test platform.
The CTCPA quickly came to be seen as a reference in the sector, not least because we were already working in the agri-food sector, and many of the technical documents written by the CTCPA were already being used in our field.
What's more, all the documents I used to draw up the approval file were either supplied directly by the CTCPA, or enhanced by their experts.
In short, there were many different ways in which we came to you, whether through the executive's knowledge, my own experience or research in the field.
How did the support go?
Support from the CTCPA was mainly provided by Xavier DEVIS, with whom we had numerous exchanges, both by telephone and e-mail, and during videoconference sessions. I was also able to talk to Alexis SAUVEUR, Technology Technician, and Alexandre DUPUIS, Territorial Relations Manager for the Northern Region and Training Coordinator for the North and East, who also contributed to the smooth progress of the project.
The support went very well. Xavier DEVIS provided real relevance and invaluable help, particularly in the selection of equipment, as I mentioned earlier. Given that we were in a totally new field for us, it was a real challenge. There was a huge amount of information to sort through, and without this support it would have been very difficult. The CTCPA acted as a guide, a real light in this labyrinth of information and technical choices. We're really grateful for the support they gave us throughout the process.
What is your assessment today? How do you see the benefits of this support?
The results of this support are very positive, thanks in particular to CTCPA's help in validating our sanitary approval file. It was a real challenge, as it was the first time I'd written such a file. We had to keep in regular contact with the CTCPA to ensure that all the necessary steps were taken correctly.
The support we received was also essential in understanding the specific processes involved in canning, which are different from those involved in fresh charcuterie. The CTCPA helped us to structure our knowledge, particularly through training, which gave us an in-depth understanding of the specifics of the canning business.
You can see what you've learnt on a daily basis. Incidentally, the training folder we received is still on my desk, and I still refer to it very regularly. The knowledge acquired is therefore directly applicable to our business. And the CTCPA training course, with all its technical and practical details, really enabled us to take an important step forward. It's an invaluable and indispensable asset for the success of our canning factory project.
What are your next goals or announcements?
As far as what's next for the cannery is concerned, one of our first victories was obtaining sanitary approval. With this milestone behind us, we are now moving forward on several fronts.
We have already carried out a number of in-house trials, in particular with the Operations Manager, Mr Maxime VALLERAND, to get to grips with the production tool. This includes the autoclaves, but also equipment such as the capper filler and blower turner.
We conducted tests to fine-tune our recipes and ensure that our products perform well in terms of texture, seasoning and behavior after sterilization. We also tested several recipe variants for each product, to find the best one.
At present, we're in the process of drafting the labels, as they represent a key medium for our product communication. At the same time, several analyses are underway in the laboratory, notably stability tests and nutritional analyses.
Finally, to take things a step further, we're considering becoming CTCPA members to benefit from ongoing support. The support we've already received has been decisive in our progress. Their expertise is recognized, and this has reassured us greatly. Their support didn't stop after the initial training, which was invaluable. It's this continuity of support that makes all the difference, and remains a major asset for the future.
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CONTACT DEMOIZET :
"The support went very well. Given that we were in a totally new field for us, it was a real challenge. There's a huge amount of information to sort through, and without the support it would have been very difficult. The CTCPA acted as a guide, a real light in this labyrinth of information and technical choices."
Tell us about Demoizet: structure, vision, values, products...
Demoizet is a family business specializing in the production of charcuterie for four generations. Our business is highly seasonal, particularly during the festive season.
To compensate for this seasonality and ensure a more regular activity throughout the year, we decided to diversify our offer by launching a canning factory. This project, initiated by our manager Mr. Alban THEWYS, will enable us not only to expand our product range, but also to explore new distribution channels.
This transition to canning has the advantage of stabilizing our business throughout the year, and enabling us to offer our customers products inspired by our fresh recipes, but adapted for canning. In this way, we retain our know-how, while adapting it to a new form, offering different and complementary uses.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We approached the CTCPA because canning was a totally new field for us. The project represented a real challenge, requiring expert support from the outset. The CTCPA guided us right from the equipment selection stage, which was a major asset in putting our project on a solid footing.
Their support was comprehensive, from setting up the equipment to drawing up sterilization schedules, including process definition and training in heat treatment and autoclave operation, provided in particular by Xavier DEVIS, Technology Project Manager. This training was essential for us to master the techniques specific to preservation.
Our collaboration with the CTCPA continues to this day, with very regular exchanges, particularly on the preparation of our sanitary approval file, a key stage in the development of our cannery. Their expertise has been invaluable at every stage, and we're delighted to have been able to count on their support.
The recipes were developed in-house by our Operations Manager, Mr Maxime VALLERAND. However, we turned to the CTCPA for technical advice. These exchanges enabled us to refine our formulations while guaranteeing the quality and stability of our products. We're still in the final stages, but we're getting close to the definitive recipes.
Why did you choose the CTCPA? How did you hear about the CTCPA?
Initially, it was the company's director, Mr. Alban THEWYS, who chose to call on the CTCPA, based on a recommendation from one of his acquaintances. For my part, I came to know the CTCPA through another channel. I studied engineering at UniLaSalle, on the Beauvais site, where the CTCPA was involved in the development of the test platform.
The CTCPA quickly came to be seen as a reference in the sector, not least because we were already working in the agri-food sector, and many of the technical documents written by the CTCPA were already being used in our field.
What's more, all the documents I used to draw up the approval file were either supplied directly by the CTCPA, or enhanced by their experts.
In short, there were many different ways in which we came to you, whether through the executive's knowledge, my own experience or research in the field.
How did the support go?
Support from the CTCPA was mainly provided by Xavier DEVIS, with whom we had numerous exchanges, both by telephone and e-mail, and during videoconference sessions. I was also able to talk to Alexis SAUVEUR, Technology Technician, and Alexandre DUPUIS, Territorial Relations Manager for the Northern Region and Training Coordinator for the North and East, who also contributed to the smooth progress of the project.
The support went very well. Xavier DEVIS provided real relevance and invaluable help, particularly in the selection of equipment, as I mentioned earlier. Given that we were in a totally new field for us, it was a real challenge. There was a huge amount of information to sort through, and without this support it would have been very difficult. The CTCPA acted as a guide, a real light in this labyrinth of information and technical choices. We're really grateful for the support they gave us throughout the process.
What is your assessment today? How do you see the benefits of this support?
The results of this support are very positive, thanks in particular to CTCPA's help in validating our sanitary approval file. It was a real challenge, as it was the first time I'd written such a file. We had to keep in regular contact with the CTCPA to ensure that all the necessary steps were taken correctly.
The support we received was also essential in understanding the specific processes involved in canning, which are different from those involved in fresh charcuterie. The CTCPA helped us to structure our knowledge, particularly through training, which gave us an in-depth understanding of the specifics of the canning business.
You can see what you've learnt on a daily basis. Incidentally, the training folder we received is still on my desk, and I still refer to it very regularly. The knowledge acquired is therefore directly applicable to our business. And the CTCPA training course, with all its technical and practical details, really enabled us to take an important step forward. It's an invaluable and indispensable asset for the success of our canning factory project.
What are your next goals or announcements?
As far as what's next for the cannery is concerned, one of our first victories was obtaining sanitary approval. With this milestone behind us, we are now moving forward on several fronts.
We have already carried out a number of in-house trials, in particular with the Operations Manager, Mr Maxime VALLERAND, to get to grips with the production tool. This includes the autoclaves, but also equipment such as the capper filler and blower turner.
We conducted tests to fine-tune our recipes and ensure that our products perform well in terms of texture, seasoning and behavior after sterilization. We also tested several recipe variants for each product, to find the best one.
At present, we're in the process of drafting the labels, as they represent a key medium for our product communication. At the same time, several analyses are underway in the laboratory, notably stability tests and nutritional analyses.
Finally, to take things a step further, we're considering becoming CTCPA members to benefit from ongoing support. The support we've already received has been decisive in our progress. Their expertise is recognized, and this has reassured us greatly. Their support didn't stop after the initial training, which was invaluable. It's this continuity of support that makes all the difference, and remains a major asset for the future.
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