Company type | Simplified joint-stock company (SASU) |
---|---|
Industry | Dairy products |
Founded | January 19, 1971 |
Founder | Sodiaal |
Headquarters | 200 Rue Raymond Losserand, 75014 Paris, France |
Key people | Romain Deurbergue |
Products | Milk, cream, butter |
Revenue | €1,172,142,000 (2019) (2019) |
Number of employees | 1,459 (2019) |
Parent | Sodiaal |
Website | candia.fr |
Candia is a French commercial brand of dairy products founded in 1971 and owned by the Sodiaal group.
At its inception, Candia was among the first milk brands to emerge on the French national market. [1] Since then, it has driven its growth through innovations in its field—such as UHT bottles, infant milk, cartons with caps, and fortified products—and by establishing a presence in several countries through commercial networks.
Candia was launched in 1971 by the Sodima cooperative group (now Sodiaal), which also owns Yoplait. It aimed to create a national milk brand in a market that, at the time, was unbranded and dominated by fresh milk sold in glass bottles. [2] The brand name was a marketing choice inspired by the Latin word candidus (white, pure, bright, radiant), to evoke purity and freshness. [2] The name was created by the naming agency Novamark. [2]
Candia pursued an expansion strategy by introducing innovations such as UHT cartons (milk heated at Ultra High Temperature for extended shelf life), vitamin-fortified milk, plastic bottles, bottles with handles, and screw-cap bottles. [2] The brand also promoted advertising slogans like “La vie va de Candia en Candia” (“Life goes from Candia to Candia”). [2]
Candia’s growth strategy also involved establishing commercial subsidiaries in Europe (UK, [3] Benelux, Spain, and Italy) [4] and partnering with distributors in various countries. Since 1986, the brand has also developed franchises. [5] [6] These franchises provide not only a brand license but also technical and marketing expertise to agri-food groups in countries where the dairy industry is still growing. As a result, Candia products are available in Africa (Algeria, Libya, Senegal, [7] Ivory Coast, Gabon, Mali, and Burkina Faso), the Middle East (Lebanon and Palestine), [8] and the Indian Ocean islands (Madagascar, Réunion, and Mauritius). [9]
From 2021 to 2024, Candia’s milk-butter-cream activities were led by Éric Forin, [10] followed by Romain Deurbergue starting in 2024. [11] The company faces challenges such as a steady decline in milk consumption and increasing competition. [12] [13] During the 2010s, it halved its industrial operations and continues to restructure and resize its facilities. [13]
Candia offers a range of fresh dairy products (milk, cream, butter, and chocolate products) and powdered milk, including infant formula.
Its products are distributed through large retail chains, franchisees, and private-label brands. [14]
As of the early 2020s, Candia employed around 1,500 people and operated from two administrative offices (Paris and Lyon), four dairies (Vienne, Lons, Awoingt, and Saint-Étienne), [15] and two butter production sites (Quimper and Clermont-Ferrand). [16]
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. The US CDC agency recommends that children over the age of 12 months should have two servings of dairy (milk) products a day, and more than six billion people worldwide consume milk and milk products.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
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