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News from the food industry

03 01 2019

Quality at Arlès Agroalimentaire: more than a commitment, a corporate culture

The quality policy has been a true driving force in the family business since the ISO 9001 standard was implemented in 2001, and is a direction managed rigorously by Arlès Agroalimentaire CEO and Quality Director, Nathalie Arlès. Developments in regulations and customer requirements led Arlès Agroalimentaire to begin the process for IFS Broker certification awarded on 13 December 2018. Furthermore,…

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20 12 2018

Taste and nutrition on the menu at the Kerry-Arlès Customer Seminar !

On 15 November 2018, Kerry Group/Arlès Agroalimentaire teams and clients came together to attend a seminar day dedicated to the topics of ‘naturality’, Clean Label and nutritional balance . Invited to the Kerry manufacturing facility in Grasse, guests had a chance to take on board a summarised version of the food and beverages trends market study carried out by Mintel , a global provider of market research and…

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While many food additives are criticised, pectins have been able to remain very successful. Why such an interest ? Some answers with Yann Brégeon, Technical and Development Manager at Arlès Agroalimentaire, the food distributor company specialised in ingredients, and functional additives. Read the interview (in French)

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30 10 2018


For three generations, Arlès Agroalimentaire has specialised in food ingredients, functional additives, and plant materials distribution and  trading. The company is offering advices and services, as well as technical and qualitative solutions to the food industry. For Yann Brégeon, Technical and Development Manager at Arlès Agroalimentaire, the challenge is to explain to the consumers that not all of the…

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09 10 2018

Spelt gluten, the innovative ingredient for high quality products

Arlès Agroalimentaire, in partnership with Blattmann Schweiz, is responding to the market trends combining plant-based and nutritional balance by offering Becodur® spelt gluten. This product is a protein derived from large spelt grains specially designed for bakery products, vegetarian dishes and pasta. This fine light brown powder forms an elastic and easy-to-work gluten network when mixed with water. Spelt gluten…

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