Employing 1,400 people and based in the centre of France, Rians has a turnover of €280m and produces 100 million litres of cow’s milk and 50 million litres of goat’s milk a year.
As well as its main site in Rians, in the centre of France, the company has 10 factories located all over the country. It is sold mainly in France and Europe, with growth in the US and good prospects in Asia.
Hugues Triballat: Rians began in 1901 when my great-grandmother started to produce cheese. Then my father improved the range of products, adding a traditional fromage frais from the south of the Loire Valley, la Faisselle.
At the time, he was selling this product in just the Rians area and in Paris. Our philosophy behind Rians today is still the same. Our claim is ‘A touch of inspiration’.
We aim to respect our environment, our customers and our ingredients. I am enthused by innovation and inspiration. As a result, we constantly bring inspired, new products onto the market.
We have 15 factories now, 10 of these in France that allow us to offer 10 AOP cheeses. The five other sites are abroad, in the US, Argentina and Spain. We are a 100% family group, so are completely independent and want to stay that way. We don’t own any farmers, so we develop long-term partnerships to make sure we generate loyalty with our milk farmers.
Hugues Triballat: Premium products, clean ingredients, fine taste and traditional French recipes (our desserts are based on high-quality restaurant desserts), AOP cheeses, regularity in supply and quality, pleasure and taste for our customers, and a clear long-term company strategy.
Hugues Triballat: We produce several types of fresh and ripened cheeses.
eep’s milk products, all fresh and spreadable.
I am proud of our wide range and of the quality of these cheeses. I know that my customers buy our products to treat themselves and also because they have faith in the quality we offer. I am very proud of this and this pride is reenforced by all the medals we win, that is for example the Q Awards – best cheese with the Langres (Tesco brand) or recent medals from the Salon de l’Agriculture medals (two Gold and four Silver medals, and there is no Gold in these four categories, so really the best cheeses), plus the best fresh dairy cheese from the deli in Germany (Theken-Liebling) with our Picandou with Olives.
Hugues Triballat: Crème Brûlée Poire (Pear) is our latest addition and we have another one coming soon. In the Onctueux range, we now have a lemon meringue variety.
As far as la Faisselle range is concerned, we have a great success with our coulis range. These are packs of 2x100g pots with a separate fruit coulis that you spread over your faisselle just when it is time to eat. There are many different coulis: strawberry, raspberry, blackberry, and it is also available with reduced sugar in the 0% Faisselle.
Some of these Faisselle are now also available as single pots. The coulis we make ourselves. We buy the fruits and produce them to our own recipe, so we know they are top quality.
On the back of the success story of these Coulis Faisselle, we have decided to launch fruit coulis bottles to be merchandised within the fromage frais shelves. This will bring colour to the shelf and opportunity for the customers to buy a natural fruit coulis to accompany their Fromage Frais.
Hugues Triballat: Roulé is one of our oldest cheeses, created in 1980! We even had at one stage strawberry and chocolate mint variants!
Our best seller is the G&H one, followed closely by cranberry and pineapple. We also have a chilli recipe and a black pepper recipe.
From the same recipe, we developed the Roulé minis. These are little cubes of Roulé cheese that you can have for a snack or use in a salad. It is perfect for the summer.
We are an important player in goat’s milk products, so it was a natural move for us to develop goat’s milk yogurts. This is a niche, but these products make excellent set yogurts. The taste of goat’s milk is not too strong and people who are allergic or intolerant to cow’s milk can treat themselves with a good fresh dairy goat’s yogurt. Again, we go back to fulfiling the needs of our customers.
We have a subsidiary in Spain, near Pamplona. Here we source sheep’s milk from Pyrenean mountains and produce sheep’s milk yogurt. Sheep’s milk was the only milk we were not working with and it is still seen as a milk speciality. We are the leader in specialities – cheeses and desserts – so again, it was a natural move for us.
Hugues Triballat: Our aim is to be viewed as an expert in traditional dairy specialities, so that our Rians brand is seen by consumers everywhere as the brand standing for both ‘Tradition and Inspiration’.
© FoodBev Media Ltd 2024