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Posts by category
- Category: Culinary trends
- Find out how to make snack food with eggs!
- Eggs in all their forms!
- Health and convictions: a shift towards a personalised diet
- Dark kitchens: Genesis, advantages and impact on the food service industry
- Vegetarian meals: no longer meals ‘without’ but now meals ‘with’
- [Booklet] Vegetarian Cuisine For Chefs
- Food service: Egg products for every dining occasion
- Eggs: Much more than a breakfast food
- Category: Market
- Alternatively farmed eggs: Consequences for farmers.
- France vs Europe: animal welfare labels
- Cocotine end of caged eggs in 2025.
- Cocotine is coming to meet you!
- Changing societal expectations of animal welfare.
- Soaring demand for alternative eggs.
- Chicken-less eggs, torn between foodtech exploits and consumer disinterest
- How can we respond to the changing nutritional needs of the elderly?
- What makes Cocotine egg products so tasty and so safe?
- Cocotine: A supplier committed to quality
- BRC certification: Why is it important?
- “Œufs de France”: A new label is hatched for French eggs.
- Extra-fresh eggs and pasteurised eggs: The promise of quality and safety.
- The “ready-to” product: restaurant owners’ key ally
- Overview of vegetarianism in Europe
- Restaurateurs: How to adapt to offer meal delivery services?
- Made in France, in a co-operative spirit: Cocotine’s commitments
- Transparency and traceability: The keys to quality products
- Organic eggs in France
- Egg product imports: Choosing a supplier
- Meet Cocotine at the Anuga trade fair !
- Why import egg products?
- The egg sector: back to basics?
- Extra-fresh eggs and pasteurized eggs: The promise of quality and safety
- Cocotine: A supplier committed to quality
- The rise of egg consumption in Britain’s food service industry: What products should be offered to food service actors?
- Cocotine at Gulfood 2021 in Dubai!
- Category: Responsible consumption
- Supporting the transition to alternatively farmed eggs.
- Animal welfare: Incorporating it into your menus and communicating about it.
- Restaurant diners are sensitive to animal awareness.
- Are responsible farming conditions and production methods indicators of food quality?
- Food service: Creating healthy, balanced menus is easy as pie!
- Six Cocotine products that are perfect for vegetarians
- Institutional catering: developing protein-rich vegetarian menus
- Eggs, a great source of protein
- Eggs and vegetarians: A happy pairing
- Supporting the transition to a more plant-based diet
- Food quality also requires responsible farming conditions and production methods
Produits
- Oeuf parfait en coquille frais
- Egg Bites
- Frozen Sweetened Pasteurised Egg Yolk
- Frozen Pasteurised Baker’s Egg White
- Fresh Pasteurised Whole Egg
- Fresh Pasteurised Baker’s Egg White
- Fresh Pasteurised Egg Yolk
- Egg glazing spray
- Middle Eastern Omelette without spices
- Frozen half-moon plain omelette
- Frozen Half-moon ingredient omelette
- Frozen Gourmet Plain Omelette
- Frozen gourmet ingredient omelette
- Fried Eggs
- Spanish Omelette
- Egg Wrap : egg cooking base
- Burger Omelette
- Soft-boiled Eggs
- Cocotine Peeled Hard-boiled Eggs
- Mimosa Egg
- Middle Eastern Omelette
- Frozen Pasteurised Whole Egg
- Egg White Cubes
- Omelette Cubes
- Crepes
- Pre-sliced long egg
- Poached Eggs
- Scrambled eggs
- French Toast
Plaquettes
Fiches techniques
- Frozen Egg bites 65 g - Technical Sheets
- Frozen Egg Yolk Sugar 1kg - Technical Sheet
- Frozen Whole Egg 1kg - Technical sheet
- Pasteurised Egg Yolk - Technical sheet
- French toast - Technical sheet
- Hard-boiled Eggs in a Pre-cut Log - Technical sheet
- Spanish Omelette - Technical sheet
- Egg Wrap - Technical sheet
- Burger Omelette - Technical sheet
- Snack Egg - Technical sheet
- Fried Eggs - Technical sheet
- Peeled Hard-boiled Eggs - Technical sheet
- Poached Eggs - Technical sheet
- Soft-boiled Eggs - Technical sheet
- Frozen Gourmet Plain Omelette - Technical sheet
- Frozen Half-Moon Plain Omelette - Technical sheet
- Frozen Gourmet Ingredient Omelette - Technical sheet
- Half-Moon Ingredient Omelette - Technical sheet
- Omelette Cubes - Technical sheet
- Egg White Cubes - Technical sheet
- Scrambled Eggs - Technical sheet
- Mimosa Egg - Technical sheet
- Middle Eastern Omelette - Technical sheet
- Pasteurised Whole Egg - Technical sheet
- Sweetened Pasteurised Egg Yolk - Technical sheet
- Pasteurised Baker’s Egg White - Technical sheet
- Egg Glazing Spray - Technical sheet
- Crepes - Technical sheet
Certifications
- PEP SAS
- PEP SAS
- PEP SAS - Site of Carvin
- PEP - Site of Pierrefitte (Domaine des Genêts)
- PEP - Site of Camagnon