Customer testimonials
Innovation: The CTCPA is supporting the Isautier Group in the development of its new line of canned beverages!
06
May
Published on: May 6, 2026
The CTCPA supported the Isautier Group in developing its new line of canned beverages: Isautier Fizz. We spoke with Louise Bouilloux, Head of Innovation, Research & Development.
“This step-by-step support allowed us to approach the launch of Isautier Fizz in a structured and secure manner, and to become more self-reliant while remaining consistent with our industrial and quality goals.”
Tell us about ISAUTIER: its structure, vision, values, products…
Maison Isautier is a 180-year-old “start-up.” Founded in 1845 by brothers Louis and Charles Isautier, who had settled on the island in 1832 to join their uncle, the king’s apothecary then based in Réunion, the company has built its reputation over time on historic expertise and a strong ability to adapt.
Today, the group is organized around three complementary divisions:
We are rum producers with two distilleries. We produce both agricultural rum made from sugarcane juice and molasses rum, which is the traditional type of sugar mill rum. This gives us a dual expertise. We produce white rums and aged rums, as well as a wide range of related products: flavored rums, punches, liqueurs, and more.
We are pioneers in the flavored rum segment and intend to remain so.
Our values are diversity, ambition, and responsibility, with one constant goal: to capture the essence of our region and share it with the world.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We partnered with CTCPA to develop our new product line, Isautier Fizz, a range of ready-to-drink alcoholic cocktails in cans.
The goal was to offer a beverage with an alcohol content of less than 15%, meaning it would not be classified as a spirit, while also introducing an innovative can packaging design.
In Réunion, this type of packaging had not yet been developed: to the best of our knowledge, there was no local canning line, and no industrial expertise available on site. We therefore had to build up all the necessary expertise in-house.
Although we had a solid foundation in the food industry, we lacked the specialized expertise needed to assess technical feasibility—particularly regarding pasteurization issues—to design and select a suitable production line, and to fully master the specific industrial processes involved in this type of project.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We discovered CTCPA through online research and then through a recommendation from a service provider.
The decision came about quite naturally, as the CTCPA was consistently cited as the go-to authority on these technical matters. Their expertise in processing methods—particularly pasteurization and packaging—was a perfect fit for our needs.
How did the support go?
The collaboration began in late 2023, during an initial meeting in which I presented our project to the CTCPA.
Next, we shipped samples from Réunion, and then I traveled to Nantes for several days to conduct tests on the pilot unit. This R&D testing phase allowed us to validate the recipes and confirm the feasibility of the process, particularly pasteurization.
Following these trials, the CTCPA assisted us in selecting the production line. We had several options that met our specifications, and their technical expertise helped us make our decision.
Once these elements were approved, the project entered an internal implementation phase. We then organized training sessions for our teams at two levels: in-depth training for the project teams and more hands-on training for the production teams, to familiarize them with these new processes.
Finally, support continued through the industrial phase, with CTCPA staff on site to oversee the installation of the production line, its commissioning, and the training of the teams directly on site.
Throughout the project, we were supported by Yann GUYOT (Technology Project Manager), our primary point of contact. Meticulous, organized, a great communicator, and always available, he was able to adapt to both our teams and our constraints. Communication was regular and smooth, primarily conducted remotely, and despite a few logistical hiccups related to shipping samples from Réunion, everything went very well.
The various stages were well organized, with clear progress reports and rigorous monitoring. In a highly competitive environment, confidentiality was essential: it was handled smoothly, thanks in particular to the rapid implementation of a confidentiality agreement, as the CTCPA is accustomed to this type of framework.
Overall, the support provided was very professional, structured, and step-by-step, which allowed us to move forward with confidence at every stage of the project.
What is your assessment today? How do you see the benefits of this support?
The results have been very positive. This phased support allowed us to approach the launch of Isautier Fizz in a structured and secure manner, while gaining greater autonomy and remaining consistent with our industrial and quality objectives.
The training sessions have helped us gain technical expertise, perspective, and an open mind. As a result, we are much more comfortable with the technical aspects than we were at the very beginning of the project, when everything was new and seemed complicated.
We were able to install our equipment during the 2025 southern winter, and production officially began in September in the presence of Yann GUYOT. The products went on sale in mid-October, after the necessary tests for their release were completed. Since then, production has been proceeding steadily, with a cycle of about three consecutive weeks of manufacturing followed by a break to restock.
The product has been a huge success on the market, both among professional buyers (CHR: cafés, hotels, restaurants) and in mass retail. We are truly delighted with the market response.
What are your next goals or announcements?
Although we have begun marketing our line of cans, we still need to finalize the official acceptance test, known as the SAT, and fine-tune the production line to ensure everything runs smoothly. Our current goal is to optimize the line: it’s operational, but some adjustments are still needed to reach its full potential. Yann continues to monitor the project closely, staying in regular contact with me and the technical teams he met on site.
As for the rest, I can’t reveal exactly what we have in the works, as it remains confidential. I can, however, confirm that we are continuing our collaboration with the CTCPA. Innovation is in our DNA, and we have no intention of stopping now.
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CONTACT ISAUTIER GROUP:
“This step-by-step support allowed us to approach the launch of Isautier Fizz in a structured and secure manner, and to become more self-reliant while remaining consistent with our industrial and quality goals.”
Tell us about ISAUTIER: its structure, vision, values, products…
Maison Isautier is a 180-year-old “start-up.” Founded in 1845 by brothers Louis and Charles Isautier, who had settled on the island in 1832 to join their uncle, the king’s apothecary then based in Réunion, the company has built its reputation over time on historic expertise and a strong ability to adapt.
Today, the group is organized around three complementary divisions:
- Isautier Patrimoine et Promotion, which manages the development of the group's real estate portfolio.
- Isautier Agriculture, which operates several farms covering approximately 230 hectares of sugarcane and cattle ranching.
- Isautier Boissons, where I work and which is the focus of our discussion today. This division encompasses all activities related to spirits, including two distilleries and a liqueur production facility, as well as the museum and its gift shop.
We are rum producers with two distilleries. We produce both agricultural rum made from sugarcane juice and molasses rum, which is the traditional type of sugar mill rum. This gives us a dual expertise. We produce white rums and aged rums, as well as a wide range of related products: flavored rums, punches, liqueurs, and more.
We are pioneers in the flavored rum segment and intend to remain so.
Our values are diversity, ambition, and responsibility, with one constant goal: to capture the essence of our region and share it with the world.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We partnered with CTCPA to develop our new product line, Isautier Fizz, a range of ready-to-drink alcoholic cocktails in cans.
The goal was to offer a beverage with an alcohol content of less than 15%, meaning it would not be classified as a spirit, while also introducing an innovative can packaging design.
In Réunion, this type of packaging had not yet been developed: to the best of our knowledge, there was no local canning line, and no industrial expertise available on site. We therefore had to build up all the necessary expertise in-house.
Although we had a solid foundation in the food industry, we lacked the specialized expertise needed to assess technical feasibility—particularly regarding pasteurization issues—to design and select a suitable production line, and to fully master the specific industrial processes involved in this type of project.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We discovered CTCPA through online research and then through a recommendation from a service provider.
The decision came about quite naturally, as the CTCPA was consistently cited as the go-to authority on these technical matters. Their expertise in processing methods—particularly pasteurization and packaging—was a perfect fit for our needs.
How did the support go?
The collaboration began in late 2023, during an initial meeting in which I presented our project to the CTCPA.
Next, we shipped samples from Réunion, and then I traveled to Nantes for several days to conduct tests on the pilot unit. This R&D testing phase allowed us to validate the recipes and confirm the feasibility of the process, particularly pasteurization.
Following these trials, the CTCPA assisted us in selecting the production line. We had several options that met our specifications, and their technical expertise helped us make our decision.
Once these elements were approved, the project entered an internal implementation phase. We then organized training sessions for our teams at two levels: in-depth training for the project teams and more hands-on training for the production teams, to familiarize them with these new processes.
Finally, support continued through the industrial phase, with CTCPA staff on site to oversee the installation of the production line, its commissioning, and the training of the teams directly on site.
Throughout the project, we were supported by Yann GUYOT (Technology Project Manager), our primary point of contact. Meticulous, organized, a great communicator, and always available, he was able to adapt to both our teams and our constraints. Communication was regular and smooth, primarily conducted remotely, and despite a few logistical hiccups related to shipping samples from Réunion, everything went very well.
The various stages were well organized, with clear progress reports and rigorous monitoring. In a highly competitive environment, confidentiality was essential: it was handled smoothly, thanks in particular to the rapid implementation of a confidentiality agreement, as the CTCPA is accustomed to this type of framework.
Overall, the support provided was very professional, structured, and step-by-step, which allowed us to move forward with confidence at every stage of the project.
What is your assessment today? How do you see the benefits of this support?
The results have been very positive. This phased support allowed us to approach the launch of Isautier Fizz in a structured and secure manner, while gaining greater autonomy and remaining consistent with our industrial and quality objectives.
The training sessions have helped us gain technical expertise, perspective, and an open mind. As a result, we are much more comfortable with the technical aspects than we were at the very beginning of the project, when everything was new and seemed complicated.
We were able to install our equipment during the 2025 southern winter, and production officially began in September in the presence of Yann GUYOT. The products went on sale in mid-October, after the necessary tests for their release were completed. Since then, production has been proceeding steadily, with a cycle of about three consecutive weeks of manufacturing followed by a break to restock.
The product has been a huge success on the market, both among professional buyers (CHR: cafés, hotels, restaurants) and in mass retail. We are truly delighted with the market response.
What are your next goals or announcements?
Although we have begun marketing our line of cans, we still need to finalize the official acceptance test, known as the SAT, and fine-tune the production line to ensure everything runs smoothly. Our current goal is to optimize the line: it’s operational, but some adjustments are still needed to reach its full potential. Yann continues to monitor the project closely, staying in regular contact with me and the technical teams he met on site.
As for the rest, I can’t reveal exactly what we have in the works, as it remains confidential. I can, however, confirm that we are continuing our collaboration with the CTCPA. Innovation is in our DNA, and we have no intention of stopping now.
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