Today, Sylvie Carlejo and Séverine Mazuy are at the ❤️ of the Snack Show, the must-attend trade fair for the professional snacking sector,

Over 40 new recruits welcomed in 2025, a 2026 roadmap already well underway and, above all… a day brimming with discussion and collective energy.

24 March: Let’s celebrate artisan ice cream!

We’re live from the Vivendia 2026 Open Day in Sénas!

Costumes are being put on, faces are being painted, songs are ringing out… and school playgrounds are turning into a festival of colours.

Why choose products from a French dairy cooperative rather than imports from far away❓

We are excited to announce our participation as an exhibitor at the next edition of Venditalia – the must‑attend event for the Vending industry!

One week to go!

✨ A committed team gathered in Lyon!

Secret No. 4️⃣ - The cleanliness of milk powder

The dosage may vary, even during flow into the canister, depending on the particle size and friability of the powder (its resistance to mechanical stress ⚙️)

No. 2️⃣ - Focus on the particle size of powdered milk