Customer testimonials
Thermal process: The CTCPA is helping Ma Marmite Thai to implement thermal processes for its sauces and first pre-production runs.
19
May
Published on: 19/05/2025
The CTCPA supported Ma Marmite Thai in setting up thermal processes for its sauces and pre-production runs in the FoodLab. Interview with Claire RONCÉ, co-founder of Ma Marmite Thai.
"I really appreciate their human approach. You get the feeling that they're there to support you throughout the process, not to charge you for services without taking your reality into account. This flexibility and understanding of the vagaries of production was really impressive."
Introduce us to Ma Marmite Thai: structure, vision, values, products...
Ma Marmite Thai is a business I set up with my husband, who is of Asian origin (Thai and Laotian). The idea was born of a simple observation: our friends wanted to reproduce their favorite Asian dishes at home, but often found it difficult to find certain ingredients.
So we came up with a concept that simplifies Asian cooking at home: a recipe box containing all the ingredients needed to make a dish, already measured out in just the right quantities. The aim is to avoid buying large quantities of products that you don't necessarily use every day, such as a liter of soy sauce or other Asian condiments. Our approach is inspired by the cooking boxes that have developed over the last few years, but with a focus on raw, authentic ingredients, specialized in Asia.
We wanted to develop the emblematic Pad Thai as our first recipe. And the basic ingredients are sauces, which was one of the major challenges. Unlike spices, which are dry and easy to store, sauces require specific packaging to guarantee their food safety, while maintaining the right proportions for the recipe. It was with this in mind that I set out to find a solution, and the CTCPA helped me to do just that.
The aim of Ma Marmite Thai is to democratize Thai cuisine by making its ingredients accessible and easy to use. With our boxes, you can try out a recipe, discover new flavors, and if you want to go further, you can always buy the products in larger quantities. The main idea is to invite Thailand and Asia into our kitchens, simply and without constraint.
How did you come to contact the CTCPA? What were your needs? What were your objectives? Why did you choose the CTCPA? How did you hear about the CTCPA?
I encountered some difficulties. My main problem was how to repackage the sauces. I had contacted several companies specializing in the packaging of food products, but they explained to me that they only handled the packaging of bulk products, without taking care of sterilization. Coming from a non-food background, I didn't realize that preparing sauces for preservation was a canning business.
As I continued my research on the Internet, I came to understand this distinction, and that's when I discovered the CTCPA. I then got in touch with Carla LUCET, Development Project Manager - National Start-up Manager, in order to obtain support and better understand the issues I was facing. At that stage, I hadn't yet identified them precisely; I simply knew what I wanted to achieve in the end, but I didn't know the process for getting there.
So it was Carla LUCET who guided me and introduced me to the various aspects of the project. She then put me in touch with Nicolas MARISSAL, FoodLab Manager & Technology Project Manager, who helped me to look more closely at the issues involved in pasteurization and sterilization, as well as the impact of packaging choice on these processes. It was essential to select the right packaging, as not all packaging is suitable, particularly in terms of the heat treatments required.
He also carried out tests on our products to determine best practice and classification. We identified four products requiring heat treatment: three are sterilized at 110 degrees, while one is pasteurized at 95 degrees because of its acidity.
Another key step was to find a supplier for the packaging. After several conclusive tests, we met again in October for the first pre-production runs, then in December for the second.
As for how I came to know the CTCPA, it was a bit by chance, while surfing the Internet. From the very first contact, the feeling was mutual, and I quickly perceived a real technical know-how, which convinced me that I was in good hands. I didn't try to contact other companies, as I immediately felt that this was the ideal solution for my project. What's more, the proximity of Beauvais to my home was an added bonus.
How did the support go?
The support went very well. The relationship was excellent, and I found that the team really listened. They're used to working with small businesses, which shows in their flexibility. I was worried I'd end up in a situation where I'd be blocked by binding commitments, but on the contrary, they were able to adapt to my needs. For example, the second pre-production run had to be postponed, but that was no problem at all.
During the first pre-production run, I also encountered delivery problems with the packaging, which arrived the day before. I informed the CTCPA team of the situation, to see if we could still reschedule in the event of further delays. Fortunately, they understood the constraints and were very responsive.
I really appreciate their human approach. You get the feeling that they're there to support you every step of the way, not to charge you for services without taking your reality into account. This flexibility and understanding of the vagaries of production was really impressive.
What is your assessment today? How are the benefits of this support manifesting themselves? What are your next objectives or announcements?
I'm really pleased with the support I received. Today, I know that if I need to contact you again, someone will be there to answer me, and I won't be left alone with my project. That's really reassuring. I've learned a lot about the food industry and sterilization processes. I feel supported as I develop my skills. Of course, I still have a lot to learn, but I'm confident about starting up my business. I no longer have the fear of a food safety problem, which was my biggest worry at the start.
The sauces are currently being marketed. I started in December after waiting for the results of the stability tests, which arrived at the end of November. Initial sales have been encouraging, and customer feedback has been very positive. I now realize that it's essential to concentrate more on the marketing side, which is not my specialty. But I'm learning as I go along. I'm testing out different strategies and will be working with influencers to raise awareness of my products. The real challenge is to gain visibility.
In the short term, my goal is to reach 500 sales in order to recoup the launch costs and develop new recipes to expand my range. This would also enable me to grow my business in a sustainable way. In the longer term, I'd like to offer a catalog of around ten different recipes and, perhaps in a few years' time, explore the development of fresh products. But that's still a long way off. For the moment, I'm concentrating on optimizing my existing sauces and recipes.
To sum up, my immediate aim is to stabilize my business and achieve financial equilibrium so that I can then develop new revenue streams. To achieve this, communication and marketing are my priorities.
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CONTACT MA MARMITE THAI :
"I really appreciate their human approach. You get the feeling that they're there to support you throughout the process, not to charge you for services without taking your reality into account. This flexibility and understanding of the vagaries of production was really impressive."
Introduce us to Ma Marmite Thai: structure, vision, values, products...
Ma Marmite Thai is a business I set up with my husband, who is of Asian origin (Thai and Laotian). The idea was born of a simple observation: our friends wanted to reproduce their favorite Asian dishes at home, but often found it difficult to find certain ingredients.
So we came up with a concept that simplifies Asian cooking at home: a recipe box containing all the ingredients needed to make a dish, already measured out in just the right quantities. The aim is to avoid buying large quantities of products that you don't necessarily use every day, such as a liter of soy sauce or other Asian condiments. Our approach is inspired by the cooking boxes that have developed over the last few years, but with a focus on raw, authentic ingredients, specialized in Asia.
We wanted to develop the emblematic Pad Thai as our first recipe. And the basic ingredients are sauces, which was one of the major challenges. Unlike spices, which are dry and easy to store, sauces require specific packaging to guarantee their food safety, while maintaining the right proportions for the recipe. It was with this in mind that I set out to find a solution, and the CTCPA helped me to do just that.
The aim of Ma Marmite Thai is to democratize Thai cuisine by making its ingredients accessible and easy to use. With our boxes, you can try out a recipe, discover new flavors, and if you want to go further, you can always buy the products in larger quantities. The main idea is to invite Thailand and Asia into our kitchens, simply and without constraint.
How did you come to contact the CTCPA? What were your needs? What were your objectives? Why did you choose the CTCPA? How did you hear about the CTCPA?
I encountered some difficulties. My main problem was how to repackage the sauces. I had contacted several companies specializing in the packaging of food products, but they explained to me that they only handled the packaging of bulk products, without taking care of sterilization. Coming from a non-food background, I didn't realize that preparing sauces for preservation was a canning business.
As I continued my research on the Internet, I came to understand this distinction, and that's when I discovered the CTCPA. I then got in touch with Carla LUCET, Development Project Manager - National Start-up Manager, in order to obtain support and better understand the issues I was facing. At that stage, I hadn't yet identified them precisely; I simply knew what I wanted to achieve in the end, but I didn't know the process for getting there.
So it was Carla LUCET who guided me and introduced me to the various aspects of the project. She then put me in touch with Nicolas MARISSAL, FoodLab Manager & Technology Project Manager, who helped me to look more closely at the issues involved in pasteurization and sterilization, as well as the impact of packaging choice on these processes. It was essential to select the right packaging, as not all packaging is suitable, particularly in terms of the heat treatments required.
He also carried out tests on our products to determine best practice and classification. We identified four products requiring heat treatment: three are sterilized at 110 degrees, while one is pasteurized at 95 degrees because of its acidity.
Another key step was to find a supplier for the packaging. After several conclusive tests, we met again in October for the first pre-production runs, then in December for the second.
As for how I came to know the CTCPA, it was a bit by chance, while surfing the Internet. From the very first contact, the feeling was mutual, and I quickly perceived a real technical know-how, which convinced me that I was in good hands. I didn't try to contact other companies, as I immediately felt that this was the ideal solution for my project. What's more, the proximity of Beauvais to my home was an added bonus.
How did the support go?
The support went very well. The relationship was excellent, and I found that the team really listened. They're used to working with small businesses, which shows in their flexibility. I was worried I'd end up in a situation where I'd be blocked by binding commitments, but on the contrary, they were able to adapt to my needs. For example, the second pre-production run had to be postponed, but that was no problem at all.
During the first pre-production run, I also encountered delivery problems with the packaging, which arrived the day before. I informed the CTCPA team of the situation, to see if we could still reschedule in the event of further delays. Fortunately, they understood the constraints and were very responsive.
I really appreciate their human approach. You get the feeling that they're there to support you every step of the way, not to charge you for services without taking your reality into account. This flexibility and understanding of the vagaries of production was really impressive.
What is your assessment today? How are the benefits of this support manifesting themselves? What are your next objectives or announcements?
I'm really pleased with the support I received. Today, I know that if I need to contact you again, someone will be there to answer me, and I won't be left alone with my project. That's really reassuring. I've learned a lot about the food industry and sterilization processes. I feel supported as I develop my skills. Of course, I still have a lot to learn, but I'm confident about starting up my business. I no longer have the fear of a food safety problem, which was my biggest worry at the start.
The sauces are currently being marketed. I started in December after waiting for the results of the stability tests, which arrived at the end of November. Initial sales have been encouraging, and customer feedback has been very positive. I now realize that it's essential to concentrate more on the marketing side, which is not my specialty. But I'm learning as I go along. I'm testing out different strategies and will be working with influencers to raise awareness of my products. The real challenge is to gain visibility.
In the short term, my goal is to reach 500 sales in order to recoup the launch costs and develop new recipes to expand my range. This would also enable me to grow my business in a sustainable way. In the longer term, I'd like to offer a catalog of around ten different recipes and, perhaps in a few years' time, explore the development of fresh products. But that's still a long way off. For the moment, I'm concentrating on optimizing my existing sauces and recipes.
To sum up, my immediate aim is to stabilize my business and achieve financial equilibrium so that I can then develop new revenue streams. To achieve this, communication and marketing are my priorities.
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