Fleury Michon's long-standing commitment to nutrition and innovation has been key to our success:

1905-1960:

HUMBLE BEGINNINGS

 

1970-1980:

RETAIL DEVELOPMENT

1979
1979 Introduction of Fleury Michon’s first Ready-to-eat Meals in France
1987 Partnership with acclaimed Chef, Joël Robuchon

1990-2000:

FOOD INNOVATION

1990
1990 Surimi, a healthy fish-based product inspired by Japanese cuisine,
takes the market by storm
1998 Joint venture with Fratelli Benetta to commercialise
Prepared Meals in Italy
1999 Fleury Michon teams-up with Dr. Patrick Pierre Sabatier
to determine Nutritional Guidelines

2000-2010:

INTERNATIONAL DEVELOPMENT

2000
2000 All additives and unhealthy fat are removed from existing products
2002 Low-Sodium products are introduced
2004 Diversification in Corporate Catering: Room Saveur, Fauchon and FLO Prestige
2005 Expansion in Spain with Platos Tradicionales and
Sponsorship of pro-cycling team Direct Energie
2006 Acquisition of Delta Dailyfood, North American leader in airline catering

SINCE 2010:

#EATING BETTER

2010
2010 Enrolment in the French Nutrition and Health Program
and ISO 26 000 certification
2014 "Helping people eating better" project Kick-off
2015 First Antibiotic-Free and GMO-free products hit the market
2018 Addition of a new production line at Rigaud falicities