Comprehensive in-house production using gentle production methods

•  We are fully aware of our responsibility to our employees
•  We use resources sparingly
•  We have clear ideas about suppliers and materials sourcing

Like our social and environmental responsibilities, our approach to products and quality is underpinned by a logic that meets precise sustainability criteria. The extent of our own, in-house production work is just one example. We have kept levels deliberately high. From sponge and pastry bases to chocolate glazes and fruit preparations, every element of our creations is produced on the premises. That way, we can be sure that quality remains high. Manufacturing as much as possible in-house also saves greenhouse gas emissions by reducing delivery miles to and from our bakery.
At Conditorei Coppenrath & Wiese the same “all-natural” philosophy also underpins manufacturing methods for our deep-frozen products. It is at the heart of our product philosophy. And it is also the reason we, as Europe’s largest producer of frozen desserts, keep our production methods gentle.

During the course of this year, we will be working with the Institute for Bio Process Engineering & Food Technology. Our goal is to develop even more gentle baking processes that are kind to products as well as to the environment.

We are also working hard to reduce the sugar and saturated fatty acid content in our products. Although we have already come a long way in this respect, over the medium term we would like to remove saturated fatty acids completely. And last but not least, our products are completely free from artificial colours, flavourings and hydrogenated fats.

Moving into the future, our product and procurement policies and our production methods will continue to help protect the natural basis of our existence. We will carry forward a circumspect and sustainable corporate policy based on skill and craftsmanship.