Fresh shrimps served on plate - boiled peeled shrimp prawns cooked in the seafood restaurant.
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The Managing Director Stephanie Pargade of Labeyrie Fine Foods, a producer of gourmet food products for the European market, has announced in her LinkedIn profile that the French company has opened two new production lines for cooked shrimp at its Delpierre division.
Regarding this event, CEO Jacques Trottier writes on LikedIn: "Today we inaugurate our new headquarters in Saint Aignan, where we prepare our shrimp under the Delpierre brand and the brands of our distribution partners."
This project has received an investment of 18 million euros and took a total of 3 years to develop. The two new continuous-flow cooking lines included will result in a 20% reduction in carbon footprint and will have a maximum capacity of 18,000 tons.
"Here is a more efficient site, with greater capacity, more sustainable, and safer, which strengthens our leadership position in processed shrimp," Pargade's publication reads.
With its brands Labeyrie, Blini, l’atelier Blini, Delpierre, Père Olive, and The Real Seafood Company, the Labeyrie Fine Foods Group offers products in three distinct market segments: premium seafood, plant-based products, and local specialty products.
Among the seafood products are smoked salmon, smoked herring, shrimp, pre-cut fish, sushi, smoked trout, and tarama.
