Zen & Gluten free, organic products for the hospitality industry

NATURE & COMPAGNIE

Zen & Gluten free, organic products for the hospitality industry
Thursday, December 1, 2016Description :

Today, it is estimated that more than 500,000 people are intolerant to gluten in France, not to mention those who are not diagnosed. An intolerance that is also called "celiac disease": a digestive disease in the small intestine, which reacts to gluten as if it were an enemy. However, gluten is found in most cereal products Which one consumes daily: pasta, bread, pizza, biscuits ...

The new intolerant to gluten must completely change their habits and food behaviors. For Nature and Company, this change of regime is not a fatality! It is even a source of pleasure (s). Created in 2005 by Fabrice Fy and Mélika Zouari, Nature & Compagnie is a company specializing in gluten-free, fresh, frozen and dry organic food. Both entrepreneurs share the desire to make their customers' lives easier by combining certified organic meals with no gluten. Since then, Nature & Compagnie has been launching a novelty: Zen & Sans Gluten, a brand new "Nature & Cie", dedicated to specialty organic stores.

With the growing demand for RHD (Restoration Hors Domicile) A special range for professionals: restaurants, restaurants, snacks, hotels ... In fact, the outings are still problematic for the intolerant to gluten ...

Zen & Gluten offers gluten-free, gluten-free, organic products, This is especially having to be more vigilant with the food, it is to wonder what food contain and often restrict or even deprive. And the most difficult, these are the exits! Restaurant with friends, romantic meetings, business trips ... How to succeed in eating gluten free without breaking social bonds? Nature & Cie has just decided to launch a range for the RHD, offering professionals Usually offered in restaurants, but organic, gluten-free and tasteful.

Fabrice Fy, co-founder, says: "What makes our company strong is the taste of our gluten-free food! We choose only organic and quality products, which explains their flavor. There is also a know-how, which we have acquired and built up little by little. Gluten-free is also on the rise among the general public. Indeed, more and more people who are attentive to their food and sports hygiene are also likely to consume gluten-free. It is time that gluten intolerant and those who wish to pay attention to their diet have access to good tasty and organic products even when they Come out of their homes. Tomorrow I hope to live in a world where there will be as many food choices for the celiac patients as for the others. "

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